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The namesake of this highly successful white grape variety is the 19th-century Swabian poet-physician Justinus Kerner, who wrote drinking songs in his spare time. Although it was bred in 1929 in Württemberg, it wasn’t until the seventies that Kerner began to soar in popularity with growers and consumers alike.


A crossing of the red variety Trollinger and the white variety Riesling, Kerner is prized for its Riesling traits: fresh acidity and rich, fruity character. The wines are often more fragrant than Riesling, and sometimes have a light candied tone or a hint of Muscat.

Food Recommendations

Young, hearty Kerner wines are great to quaff on their own or to serve with fish or vegetable terrines, salads and light meats. Richer, riper versions are delicious with poultry or meat in a fruit sauce. Thanks to its frost resistance, reliable yields, and ability to thrive even in average sites, Kerner is cultivated in all German wine regions. The largest number of plantings are in the Pfalz and Rheinhessen, followed by the Mosel-Saar-Ruwer and its birthplace, Württemberg.