Weingut Achim Jähnisch in Baden was established in 1999.
Green harvesting in summer to reduce yields. All grapes are hand-harvested. Average yield 30-50 hl/ha.Except for Riesling (which usually has a touch of residual sugar) all wines are fermented dry. Fermentation at low temperature (10-16 degrees Celsius) with prolonged yeast contact. Burgundian varieties mature in small old oak casks, Riesling in larger old wooden barrels.