The winery is located in the municipality of Vogtsburg-Bischoffingen (Kaiserstuhl area) in the German growing region of Baden. It is owned by Manfred and Eva Maria Schmidt. Own wines have been produced since 1995, before that the grapes were delivered to the local winegrowers' cooperative. The vineyards cover 7.5 hectares of vines, spread over a total of 40 plots in five different districts. They are planted with Pinot Noir (30%), Pinot Gris (21%), Pinot Blanc (12% ha), Müller-Thurgau (12%), Merlot, Cabernet Sauvignon, Cabernet Franc, Chardonnay and Muscat. The couple was confronted with the consequences of conventional viticulture when Eva Maria Schmidt fell ill with an allergy to the pesticides used. Thereupon, the consequences were drawn (from which the original winery name is derived) and consequently switched to controlled organic cultivation.
Among other things, no synthetic chemical substances are used. Organic and mineral fertilizers and/or sowings with legumes replace the use of artificial/synthetic fertilizers. In the fight against pests and vine diseases, emphasis is placed on strengthening the vines' defences and natural plant-strengthening protective agents. Hofgut Consequence is a member of the ECOVIN association. Due to the fragmentation into small areas, it is not possible to produce single vineyard wines. However, there is an internal and parcel classification of the vineyards. Thus, for the production of top wines the cordon and Lyre is practiced. In the best sites there are less than 2,500 vines per hectare.
In the cellar, the use of technology is kept to a minimum, for example, no fining agents are used. The result is fruity, aromatic wines. Depending on the grapes harvested, the musts are fermented at a temperature between 15 and 20 degrees Celsius with pure yeasts. The white wines ferment in stainless steel and are aged there for five to six months, or 11 months in barriques. The best red wines ferment in wooden vats. All red wines are aged in barriques, but only very high quality wines are aged in new wood, and only to a small extent. Depending on the quality and grape variety, aging in barriques lasts 15 to 35 months. Prädikats designations are only used for noble sweet wines.
