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Franz Keller
Over 55 years of uninterrupted Michelin stars – this consistency is a rarity even in haute cuisine. The winery Franz Keller at Kaiserstuhl has been combining fine dining with Burgundy-inspired winemaking on volcanic soils since 1892. Here, on 35 hectares, what Friedrich Keller calls "Baden's Burgundy" is created: wines from six VDP Grand Crus that translate their volcanic origins with subtle elegance. The cellar, built in terraces into the hillside, follows the gravity principle, whilst Fritz Keller's legacy as DFB President and gastronome shapes the philosophy "as little as possible, as much as necessary".
More about Franz Keller
Volcanic Precision: When Fire Becomes Finesse
The volcanic soils of Kaiserstuhl lend the wines of Franz Keller their unmistakable minerality. Six VDP Grand Crus – from the legendary Achkarrer Schlossberg to the Oberrotweiler Kirchberg – provide Friedrich Keller and his team with the foundation for wines that unite Burgundian elegance with Baden warmth. The Spätburgunder finds ideal conditions here, as does Chardonnay, which ripens to extraordinary complexity in vineyard sites such as the Kirchberg. The philosophy of "Burgundy as our model" is evident in the uncompromising vineyard selection and respectful handling of the harvest.
Architecture Follows the Grape: The Gravity Principle
Since 2013, Franz Keller's new winery has embodied his wine philosophy in stone and steel. Built in terraces into the hillside, it enables gentle winemaking according to the gravity principle. The roof, planted with native species from the Badberg nature reserve, integrates the building harmoniously into the landscape, whilst cutting-edge technology works discreetly in the background. This thoughtfully designed architecture reflects the winery's philosophy: technology serves the grape. Winemakers Uwe Barnickel and Christian Häuber utilise these optimal conditions for a vinification that brings out the characteristics of each individual vineyard site. The Schlossberg Achkarren Spätburgunder GG 2023 benefits from this symbiosis of architecture and precise winemaking.
Starlight Since 1969: Culinary Heritage with Continuity
The Schwarzer Adler restaurant is more than the winery's gastronomic calling card – it is living wine culture. For over 55 years it has continuously held its Michelin star, a consistency unparalleled in German gastronomy. Irma Keller was a pioneer as Germany's first female Michelin-starred chef, her Franco-Badense cuisine shaped generations of connoisseurs. Today, the Kellers still understand their wines as culinary partners. This close connection between kitchen and cellar is evident in wines such as the Kirchberg Oberrotweil Chardonnay GG 2023, which impresses both as a standalone wine and as a food pairing. The proximity to Weingut am Klotz, also located at Kaiserstuhl, demonstrates the exceptional quality density of this privileged wine-growing region.
Generational Change with Burgundian Heritage
Since 2016, Friedrich Keller as the fourth generation has guided the traditional winery, yet his vision extends far beyond a generational transition. The gradual conversion to organic viticulture with biodynamic elements is for him a necessity for sustainable quality. The winery's Burgundian heritage remains unchanged: minimal intervention, maximum respect for the vineyard site, precise vinification. The approximately 400,000 bottles produced annually result from rigorous selection and artisanal perfection. This continuity in innovation makes Franz Keller a winery that develops tradition in a living, forward-thinking manner.