In the ninth century the vineyard of St Peter’s Abbey was mentioned for the first time. However, from the thirteenth century the monks bought more better quality wine from specialist importers. It was not surprising that so much wine was consumed in St. Peter's Abbey. Apart from beer, wine was the most important drink during that period. As one of the most powerful institutions in the Southern Netherlands it regularly had to organise celebrations and receptions. Liturgically speaking there was of course the need for sacramental wine, moreover, wine was also administered for medical purposes, such as a restorative after bloodletting.
In 1983, on the incentive of the Wijnmetersgilde (Vinometer’s Guild) a vineyard was replanted on the eastern slope of the site. The city Parks and Gardens department and the Friends of the Vineyard are responsible for its upkeep. To prevent diseases only those agents allowed in the cultivation of organic wines are used, such as sulphur and copper preparations. Four varieties of grapes (with magical sounding names like Muller Thurgau, Johanitter, Phoenix and Sirius) yield a varying number of bottles of ‘abbey wine’ each year.