Winery Stephan Steinmetz

The machine use is reduced to a minimum, and from spring until the harvest in autumn, traditional handwork is employed. Only this intensive care of each individual vine, such as constant canopy 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 lees. The positive influence of yeast autolysis helps to mature finer wines. The barrels are filled at the right moment with their own equipment. Only natural cork guarantees harmonious aging and storage over the years. For Stephan Steinmetz, a technical closure is not an option! The benefits and rituals of natural cork prevail.

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

The grapes for the Crémant base wines may only be hand-harvested and must be gently placed into the press without mechanical pressure. A maximum of 102 liters of finished wine may be produced from 160 kg of grapes, which corresponds to a must yield of only 64%. Technically, one could achieve 75%. Another quality criterion is the second fermentation in the original Crémant bottle.

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

Information about the holiday region Saar-Obermosel can be found at www.saar-obermosel.de