The Piedmont winery is located in Filzen, a small wine village on the lower Saar, just before the Saar flows into the Moselle near Konz. Here, the Piedmont family has been cultivating wine since 1846 and is now run by Claus Piedmont and his daughter Sitta, the fifth generation. The winery is housed in a lovingly restored old monastery building belonging to the Trier Benedictine Abbey of St. Maximin, dating back to 1698. This impressive Baroque building captivates with its various function rooms and magnificent salons and has been the venue for many memorable celebrations and wine events. We particularly remember the Saar-Riesling-Summer 2015 – an all-round successful event that lasted until the early hours of the morning! Directly behind the house lies the best site of the village, the Filzener Pulchen, which is entirely owned by the winery. Here, the Piedmonts cultivate 2.5 hectares of Riesling and Pinot Blanc in the heart of the Pulchen, whose name derives from the Latin word "pulcher," meaning "beautiful vineyard." In this south-facing monopole site, certified by the VDP as a Große Lage, the vines grow on stony blue devonian slate soil with a gradient of up to 85%. This is where the winery's top wines are produced: Pulchen Riesling Kabinett, Spätlese, and, depending on the vintage, an Auslese. This is also where Piedmont's Pulchen Grosses Gewächs is produced, which, with the 2018 vintage, was awarded as the winner of the Riesling Cup 2020 by the gourmet magazine "Feinschmecker." Furthermore, the excellent Pinot Blanc also grows in the Pulchen. In addition, the Piedmonts also cultivate vines in the Filzener Urbelt, whose grapes, grown on deep, water-rich blue slate soils, form the basis for the Filzen village wine. Piedmont's estate wines come from grapes from the two sites Niedermenniger Sonnenberg and Niedermenniger Herrenberg in the "Konzer Tälchen."

In the vineyard, the father-daughter team relies on traditional cultivation methods. A large proportion of the total 3.5 hectares of vines are planted with old vines, making manual labor indispensable. 90% of the vineyards are planted with Riesling, 10% with Pinot Blanc. After a long growing season of up to 140 days between flowering and harvest, the ripe grapes are selectively hand-picked in autumn, then brought whole to the press and pressed immediately. The must is then left to settle overnight in stainless steel tanks to separate it from solids and then transferred to the wooden barrel cellar for fermentation. Here, the natural yeasts are allowed to do their work and spontaneously ferment the wine in traditional 1,000l Mosel fuder barrels.

Each year, approximately 20,000 bottles of Saar wine are produced here, comprising a portfolio of four to five wines, predominantly in the dry and off-dry styles. The focus is on Kabinett wines, as the Piedmonts aim for light, fruit-driven Saar wines where a subtly "supporting" residual sweetness is welcome. As an alternative to the estate's lively Rieslings, the Pinot Blanc stands out; with its comparatively low alcohol and pleasantly mild acidity, it makes an ideal accompaniment, for example, to asparagus prepared traditionally with brown butter.