Weingut Franz Keller, often referred to simply as Franz Keller, is a prestigious family run winery nestled on the sun warmed slopes of the Kaiserstuhl in Baden. The estate, founded by Franz Keller Sr.—a pioneering figure who, from the 1960s onward, championed low yields, barrique aging, and dry, fully fermented Burgundian varietals—has grown into a revered leader in German Pinot Noir and Chardonnay.
Spanning approximately 35–40 hectares of terraced, volcanic and loess vineyards, the winery joins the elite VDP association since 2014 and serves as a benchmark for Burgundian finesse in Germany. Their striking gravity fed cellar, organically integrated into the hillside, enables gentle handling of grapes and is topped with local greenery to align with environmental sustainability.
Today, third generation winemaker Friedrich Keller, working alongside his father Fritz, continues this legacy. He blends traditional precision with modern clarity and freshness—particularly in response to climate change—crafting bone dry, mineral driven wines that pair seamlessly with the estate’s acclaimed restaurant, the Michelin star Schwarzer Adler (held since 1969).
In essence, Franz Keller stands as a beacon of terroir focused winemaking in Baden—not just for its powerful, elegant Burgundian varietals, but also for its deep integration of viticulture, architecture, hospitality, and culinary artistry.