Location and Classification
At Am Heiligen Häuschen there is an officially registered single vineyard site in Worms, in the Wiesoppenheim district. It belongs to the Wonnegau area and to the Liebfrauenmorgen grand cru in Rheinhessen.
Area and Site
The vineyards authority gives the area as around 49 hectares; the vineyards directory of Rhineland-Palatinate lists for the 2024 vintage a planted vineyard area of 50.1 hectares. The site lies at an altitude of 110 to 120 metres and is oriented towards the south-west.
Soils and Wine Styles
Documented are Rigosols made of gravel, sand and loam, which are associated with glacial river deposits. These soils are described as moderately deep, stony and sandy, with good drainage and aeration, low nutrient availability and limited water storage that is available to plants. In addition, Löss-Pararendzina occurs: a calcareous, deep and fertile loam soil with high water storage capacity, good rooting ability and high growth potential.
The gravel-sand-loam soils are associated with Pinot varieties and predominantly red wine styles, which show herbal and savoury aromas, firm structure, freshness, juiciness and ageing potential. For the Löss-Pararendzina, wine-profiles for white wines are described featuring yellow fruit such as apple, peach, pear and citrus, and mostly moderate acidity, medium structure and early readiness to drink.
Name and Documented Grape Varieties
The name has been documented since 1771 as “am Heiligehäusschen” and refers to the former site of a small field chapel. Vintner Jonas Kiefer documents, in connection with his vineyards in Am Heiligen Häuschen, Riesling, Scheurebe, Sauvignon Blanc, Goldmuskateller, Grauburgunder, Weißburgunder, Grünfränkisch, Roter Veltliner, Spätburgunder, Dornfelder, Süßschwarz, Fränkischen Burgunder and Schwarzblauen Riesling. According to documentation, the historic varieties Roter Veltliner, Grünfränkisch, Fränkischer Burgunder and Süßschwarz were planted there in 2015, 2016 and 2018 respectively; Schwarzblauer Riesling is also cultivated there. The winery documents for white wines controlled fermentation at 18 °C as well as for red wines must fermentation and malolactic fermentation.
