Germany ( Weinstraße 79, Herxheim am Berg )
Petri is situated in Herxheim the northern part of the German wine route . The soil of the Herxheim vineyards consist predominantly of loess and marl, giving especially the Riesling a more fruit character and softer acidity. The soil of the vineyards on the Kallstadt have a higher sandstone content that gives the wine more acidity and minerality. On 22 Hectars 70% of white varietals are grown of which Riesling with more than half is the dominant grape followed by Pinot gris and Pinot blanc. Only a few years ago Max planted some Sauvignon Blanc and the first results are amazing. The elevation of 450 Meters over sea level increases the temperature difference during day and night to up to 20 degrees which gives the wines a distinct profile and character. On the red side Pinot Noir is the dominant grape and as he uses very little oak in the cellar his Pinot Noir is very fruit driven with an excellent nose.
The family came from the alp region by raft down the Rhine around 1655. The 30 year war had ended and 70 % of the population has died from war or famine. So people from the Alpine regions which are today from Switzerland ,Austria and Liechtenstein made their way down as economical refugees in search of uninhabited land, (that was obviously before they invented private banking) the Petri’s being one of them. On the way down the river Rhine they found many abandoned villages and they decided to settle at Herxheim the highest point on the German wine route. They first worked as barrel makers but soon they were also producing their own wine. Maximilian and his younger brother Philipp are currently taking over the business which will be the 14th generation.
Hard to say as Maximillian and his brother Phillip are taking over as the 14th Generation of Petris while their mother and father are still keeping an eye on things. The two brothers have split the tasks, while Max is concentrating on the sales and administrative side his brother Phillip is Vitri- and vioniculurist. Both of them studied winemaking in Geisenheim, worked abroad Max in California, South Africa and Burgundy, Phillip in Australia, Champagne and also in Burgundy both have an undeniable affinity for the Burgundy grapes and their way of wine making.
