Gernot Hain took on the running of his family's estate in 1988, when the running of their Goldtröpfchen Hotel became more demanding of his father. Kurt Hain began by purchasing parcels in the top Piesport sites and the estate now totals 4.7 hectares of which 80 per cent is planted with Riesling, mainly in the Piesporter Domherr and Goldtröpfchen.
The balance is mainly Pinot Blanc and Pinot Noir to satisfy demand in the hotel. Great care is taken in the vineyards to grow clean, healthy grapes and vinification takes place in the hotel's 200 years cellars which are kept cool and humid by a stream flowing through them. Fermentation is at low temperature mainly in stainless steel and where possible with natural yeast. Winemaking and maturation is reductive to preserve aroma and freshness and to accentuate the richness and body which the deep soils at Piesport give to the wines. Gernot is widely recognised as one of the most talented young producers on the Mosel.