Winery Stephan Steinmetz

The use of machinery is minimized, and from spring until the harvest in autumn, traditional handwork is employed. Only this intensive care of each individual vine, such as ongoing foliage management or the removal of grapes, allows for the desired quality. The respectful treatment of nature is very important to the Steinmetz family.

The wines are aged as long as possible on their yeast deposit. The positive influence of yeast autolysis helps to mature finer wines. The barrels are filled at the right time with their own equipment. Only natural cork guarantees harmonious maturation and storage over the years. For Stephan Steinmetz, a technical closure is not an alternative! The advantages and rituals of natural cork prevail.

The winery focuses exclusively on Elbling and Burgundy wines, which are uncompromisingly produced dry. This results in light and slender white wines with consistently low alcohol content. A special specialty is the Crémants made from Elbling and Burgundy, both white and rosé. Pure sparkling enjoyment in the glass. Since 1991, sparkling wines from the Luxembourg Mosel with controlled designation of origin, which are produced using the method of bottle fermentation (French: méthode champenoise), have been referred to as Crémants.

The grapes for the Crémant base wines may only be harvested by hand and must be delivered to the press loose and without mechanical pressure. A maximum of 102 liters of finished wine may be produced from 160 kg of grapes, corresponding to a must yield of only 64%. Technically, 75% could be achieved. Another quality criterion is the second fermentation in the original Crémant bottle.

Awards: Gault Millau, Eichelmann, Wein-Plus, Wein-Gourmet.

For information on the Saar-Obermosel holiday region, please visit www.saar-obermosel.de