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About Weingut Kitzer
Badenheimweingut-kitzer.de
What our customers say
Because we got to know the wine, we bought it. It still tastes good to us. Alois
Frequently asked questions
What is behind the Dreisatz line from Weingut Kitzer?
The name stands for the interplay of three generations: Hans-Friedrich Kitzer and his three sons work together on wines that combine artisanal tradition with a fresh style — down-to-earth, full of character, suitable for everyday life.
From which region do the wines from Weingut Kitzer come?
The wines come from a family business that focuses on German viticulture. You can find exact vineyard details on the respective product pages.
Which Kitzer wine is suitable for a relaxed summer evening?
A dry rosé wine with strawberry notes is a good choice — slightly chilled, uncomplicated in character. Alternatively, an aromatic Sauvignon Blanc with elderflower scent is a good option, which pairs well with light appetizers or goat cheese.
How do I recognize if a wine from this assortment suits me?
The Dreisatz wines are designed for accessibility: clear fruit, dry style, no excessive use of wood. Those who like wines that are fun without prior knowledge and still show real character are in the right place here.
How should I serve the white wines and the rosé from Kitzer?
White wines and rosé are best served at 8–10 °C — i.e., well chilled, but not ice-cold. This brings out the fruit and aromatics best without the acidity appearing too sharp.
What does the red wine from the Dreisatz line pair with?
A powerful, dry red wine of this style pairs well with hearty dishes: grilled meat, pasta with tomato sauce, or an aged hard cheese. Serve at 16–18 °C.

Badenheim winegrowing for six generations –
the Kitzer family
In Badenheim, Rheinhessen, the Kitzer family cultivates vineyards on limestone-shell soil, loess loam, and clay marl. Master winemaker Hans-Friedrich and his three sons, Tobias, Björn, and Julian, focus on long-term, independent development – their approach: intervene as little as necessary, allow as much time as possible. The result is Rieslings with clear fruit and Pinot Noirs with a fine structure.








