Hermannhof Winery

Hermannhof Winery, housed in ten historic stone cellars in Hermann, Missouri, started as a brewery/winery in 1848 and was completed by 1852. These structures are now recognized on the National Register of Historic Places. Initially, winemaking was a minor part of the operation, but by 1904, Hermannhof and local growers were producing 3 million gallons of wine annually. The advent of Prohibition brought a halt to production, leading to the destruction or sale of equipment. In 1974, the Dierberg family acquired the cellars, marking a new beginning. Today, Hermannhof boasts premium wine production, using traditional methods like the “méthode champenoise” for sparkling wines and aging wine in French and Missouri white oak casks. Known for its commitment to natural wine production and viticultural research, Hermannhof has won the Brown-Foreman Trophy twice, a first in the New World for a white wine, among other accolades. The winery also offers tours and sells fine German sausages, maintaining a dedication to quality and small-town German traditions.