Hands-on experience in the vineyard, old terraces and dry-stone walls, organic cultivation and a rich biodiversity – our ‘Krähennest’ project is a true student project as 100 % of the proceeds will go back into teaching.

Ancient terraces and dry-stone walls
14 terraces stretching out on nearly 2,800 square meters (2,744 m²to be exact) with 1,266 square meters reserved for enhancing biodiversity (not used for wine-growing)
Last remaining terraced vineyard in the core area of the “Rüdesheimer Berg” vineyard site
Recultivated in 2005 after lying fallow for almost 80 years
First terraces were planted in 2006
Real student project right from the start
Name is taken from the Middle High German word ‘Kronnest’

Yellow Orleans; credits: Prof. Dr. Joachim Schmid

Our goal was to ensure a high level of biodiversity, so we planted 20 different Riesling clones from various regions on seven different rootstocks to increase the vineyard’s resilience to extreme weather and boost biodiversity.

During the recultivation process, an old vine of the “Yellow Orleans” variety, planted in the Middle Ages, was found. The exact age of the vine is unknown.

The vineyard boasts a unique flora and fauna (e.g. orchids) and a very high number of different species.

From students for students

Our goal was/is to give students a better understanding of the terroir and to show them the benefits of steep slopes and terraced vineyards. We also wanted them to experience the role of manual work in a unique and diverse environment, and try to reflect this diversity in the wine. How to work with dry-stone walls is also demonstrated in this vineyard.

The vineyard is managed by students as part of their student project, which is then continued in the Department of Enology.

Images

Credits: Torsten Silz

Limited Magnum edition
Terroir: Taunus quartzite, mineral impact, great aging potential

Our Campus Winery

The campus winery, which dates back to the beginning of the former research institute, links the three departments of Grapevine Breeding, General and Organic Viticulture, and Enology, and enables us to translate basic and application-oriented research into practical solutions. The winery covers the entire value chain from grapevine breeding to grape production, and from winemaking to marketing. Improving and safeguarding the quality of wine is the cornerstone of our research activities. Since 1996, we have been a member of the Verband Deutscher Prädikatsweingüter (VDP) – the Association of German Prädikat Wine Estates – that proves the high quality of our wines.

Our winery covers approximately 24.5 hectares of vineyards, including outstanding sites in the sub-districts of Geisenheim, Rüdesheim and – given our research focus on steep slope viticulture – the sub-district of Kaub. As the Rheingau area is mostly dominated by Riesling, our vine varieties might come as a surprise: although Riesling and Pinot Noir are still taking center stage, they have become increasingly flanked by other national and international vine varieties.

Other departments also benefit from the infrastructure of our winery. Grapes, must and wines that are not used for research and teaching are matured and sold to customers. Various trial wines from our new product line “Wissensdurst” (“Thirst for Knowledge”) are also on offer.

News

Hochschule Geisenheim University at EUROVINO and ProWein

03/04/2025

Photo: WOODWORKS

EUROVINO 2025: Experience HGU’s non-alcoholic wine innovations

Karlsruhe, March 9–10, 2025: We will be presenting the newest developments in the field of non-alcoholic wines at EUROVINO, the trade fair for wine. Come visit us in Hall 1 | Stand F14.

Visitors can look forward to a special highlight in the ‘Wine Experience’ tasting area, where the innovative dealcoholized Rieslings from Hochschule Geisenheim University can be sampled. Dr. Matthias Schmitt from the university’s Department of Enology explains: “We are offering the opportunity to taste three of our dealcoholized Rieslings, each with a different CO2 content: 1.6, 3, and 10 g/L, comparable to a wine, a Secco and a Sekt. Visitors can thus experience how carbon dioxide boosts the mouthfeel and aroma intensity of non-alcoholic wines. Our research shows that the right carbonization contributes significantly to sensory qualities.” Visitors will therefore be able to take in cutting-edge scientific findings in a liquid form, an experience that is sure to bring the future of non-alcoholic wines to life!

Hochschule Geisenheim University at ProWein 2025: Innovation, Research, and Industry Insights

Düsseldorf, March 16–18, 2025: Hochschule Geisenheim University is back at ProWein, the international trade fair for wines and spirits. Come visit us in Hall 1 | Stand C131, where our Geisenheim colleagues will provide you with exciting insights into research, teaching, and current industry topics.

Technical Lectures and Tastings

As a long-standing member of the Verband Deutscher Prädikatsweingüter (VDP), Geisenheim’s winery will be presenting selected wines at the joint VDP stand, including the agrivoltaic wine from the Wissensdurst line.

A particular highlight will be the lecture by Professor Manfred Stoll (Department of General & Organic Viticulture) as part of the ‘Sustainable Wine Roundtable’ event. On Sunday, March 16 at 11:15 a.m. in the VDP Area (Hall 1 | Stand C99), he will present on the VitiVoltaic agrivoltaic research facility, discuss initial findings, and introduce the first voltaic wine from Geisenheim’s platform for resilience research.

ProWein Business Report & Market Analyses

On behalf of ProWein, Hochschule Geisenheim University conducts the ProWein Business Report each year. For the 2025 report, over 1,300 experts from over 30 countries were surveyed regarding the current challenges and outlooks in the industry. Professor Simone Loose, head of the Department of Wine and Beverage Business: “From economic challenges to changing consumer preferences, the wine industry is facing a transformation. Innovation in terms of product development and communication is crucial in order to stay competitive in the long term.”

Detailed findings from the report can be accessed via the following link: https://www.prowein.de/de/Media_News/Presse/Pressemeldungen/ProWein_Business_Report_2025_blickt_in_die_Zukunft_des_Weins

New Insights: Spirits Market & Business Forum

For the first time, a separate ProSpirits Business Survey was conducted. The results were published in February.Other industry topics and market analyses will be presented on in the ProWein Business Forum (Hall 16).

Special Events:

March 16, Halle 16 | K05: ‘The Shrinking Middle Class of Wine’ – Panel with Joel Peterson & Professor Simone Loose
March 16, Halle 16 | K05: ‘Sustainable Wine Tourism’ – Lecture from Professor Gergely Szolnoki (Professor of Market Research at Hochschule Geisenheim University) & Dr. Ricardo Nunez
March 18, Halle 16 | K05: Presentation of the ProSprits study with Dr. Jerome Honerkamp & Professor Simone Loose

Study Advice & Further Education

At our stand we will provide you with comprehensive advice on our degree programs, including

Bachelor's degree programs: International Wine Business – German Program (B.Sc.), International Wine Business – English Program (B.Sc.), Viticulture and Enology (B.Sc.)
Master's degree programs: Wine Business Management (MBA), Vinifera EuroMaster (M.Sc.), VITIS-VINUM (M.Sc.), Viticulture, Enology and Wine Business (M.Sc.), Wine Business (M.Sc.)

You can register in advance for consultation slots. To learn more, please visit: https://www.hs-geisenheim.de/index.php?id=2891

Further Education in the Master's Program: Part-Time or Consecutive

Hochschule Geisenheim University offers a wide range of further education opportunities at a master’s level for (prospective) specialists and managers in the national and international wine and beverage industry.

In addition to various traditional full-time master’s degree programs, which the university offers together with renowned European partners, Geisenheim also introduced its first part-time distance learning course in 2021: the Wine Business Management MBA. With modules such as personnel management, corporate management, tax issues in the wine industry, and controlling, the focus of the program is on various areas business management combined with a practical approach to current topics in viticulture and enology.

The part-time degree program comprises twelve modules in total. Students learn through an exciting mix of self-study and in-person seminars, as well as carrying out various written and virtual learning tasks. Students receive both digital and printed study materials, with supplementary teaching materials and in-depth exercises available on a virtual learning platform. Six to eight days in each of the four semesters involve in-person teaching at Hochschule Geisenheim and serve to deepen students’ acquired knowledge. The course begins in both the summer and winter semesters.

For targeted professional development, Hochschule Geisenheim University offers four short-format, part-time certificates as academic distance learning courses: ‘Management in the Wine Industry’, ‘Marketing in the Wine Industry’, ‘Viticulture & Enology’, and ‘Finance, Controlling and Taxes’. All courses conclude with a Certificate of Advanced Studies (CAS). It is also possible to take individual modules as a certificate course.

More information is available under: https://www.hs-geisenheim.de/management-in-der-weinwirtschaft-mba

We look forward to seeing you at ProWein 2025!

Categories: MyHGU-App, Mein-Netzwerk, Messe, Fachmesse, Presse und Kommunikation, Alumni, FORSCHUNG, Projekte, Wissensdurst, Wein- und Getränkewirtschaft, Professur für Marktforschung, Weintourismus, Allgemeiner und ökologischer Weinbau, Nachrichten