Besenwirtschaft Rolf Heinrich translates to "Broom Economy Rolf Heinrich." In German, "Besenwirtschaft" refers to a type of informal tavern or wine bar, often run by local winemakers.

A traditional Württemberg "Besen." In the cozy wine tavern at the Rolf Heinrich winery, Swabian hospitality and regional typical "Besen" cuisine are cherished. The "Besenstube" at the Rolf Heinrich winery is comfortably and rustically furnished, creating a sociable atmosphere. True to the traditional Württemberg wine culture, people come together – making strangers quickly become friends. The unique combination of good food, delicious wines, and Swabian charm is inviting. Table reservations are possible.

"Besen" cuisine - typically Swabian. The "Besen" kitchen at the Rolf Heinrich winery offers a selection of regional specialties that are lovingly prepared. You can enjoy hearty Swabian dishes such as Maultaschen, Spätzle, and Sauerbraten, or substantial snack platters with ham and cheese. Everything is prepared fresh and with the best ingredients from local producers: tripe from Römmele meat specialties, liver and blood sausage for the meat platter from the Reinwald butcher shop in Bad Friedrichshall-Jagstfeld, salads from the Stahl horticulture in Heilbronn, and delicious "Besenbrot" from the Gruner bakery in Heilbronn.

It will be a lovely day - tips for a day trip. The Rolf Heinrich winery is located directly at the vineyards on the Heilbronn Wartberg. Just a few meters from the "Besenstube," the Wine Panorama Path Heilbronn begins – a scenic walking trail with informative stations about viticulture and wine culture. The Wartberg is accessible from the Heilbronn city center via the hop-on hop-off bus or excursion line B, and the journey to the Heinrich winery can be combined with a small city tour. The Botanical Orchard, a charming little park and a tribute to the southern German cultural landscape, can be reached on foot in 15 minutes.

Wines from the Rolf Heinrich winery. At the family-run Rolf Heinrich winery, selective grape harvesting and individual harvest times form the basis of wine production. The red wines are produced using the classic mash fermentation method. Top qualities are the reserve wines, which mature in traditional barrique barrels. The white wines are fermented in a cool cellar and aged on the lees for an extended period to give them even more structure and complexity. In addition to the "Besenwirtschaft," the wines can also be tasted in the in-house vinotheque in a relaxed atmosphere.