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“raising as much feed as we can.” At the moment, Hollerith has sole the three to four warmest months of the year that he lives in Virginia.
His two supervisors, a farm manager with a degree in dairy science from Virginia Tech and a wine maker from the Pfalz region of West Germany with a master’s degree in viticulture, say that Dr. Guth’s businesses here are not hobbies.
The surgeon’s investment in a projected 225-acre vineyard over the next six years may reach $5 million by the time Joachim Hollerith, now 25, is crushing the Riesling and Pinot Chardonnay grapes into wine for commercial sales. Hollerith’s plans for transplanting the fame of Germany’s wines of the Rhine and Mosel to Piedmont Virginia have been followed in print since his arrival here last April.
And Italians Too
Hollerith exchanges information with Gabriele Rausse who came to
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