The name Steinhaus is called Steinhaus, and for good reason.

Weathered, hard granite with a light layer of humus. The vineyard is slightly south-western with optimal sunlight. No wonder the soil produces mineral wines.

The base wine is aged for 8 months in large acacia wood barrels, then the sparkling wine is bottled, where the second fermentation begins. We leave our sparkling wines on the fine lees for as long as possible. After approx. three years, the bottles are placed on the shaking desks and shaken daily for 2 months.

We disgorge (remove the lees) as required so that the sparkling wine is always at the right point, because our sparkling wines also mature over time with the cork. For control purposes, we have the disgorging date on the back label of each bottle: month/year.

A sparkling wine that unifies variety, location, soil and wine.

Visit the vineyard as a fixed point on the wine trail in Langenlois, where you can recognize our large-format sparkling wine shaker from afar. In the middle of the vineyard, the Prickelzimmer invites you to enjoy a glass of sparkling wine and linger.