Steininger Sparkling – Come quickly, I am drinking stars!

Sparkling wine is the noblest form of wine and the ultimate sensation of taste!

The year 1989 was a milestone – we started with the traditional bottle fermentation. We create an Austrian sparklingwine philosophy by using only typical Kamptal varieties.

In the classical line the secret of success is based on two factors: on the one hand on the high quality of the basewines, which present themselves clear, fruity and aromatic and on the other hand on the gentle second fermentation in the bottle.

Both factors together match the character of each variety and the flavor profile of the basewine.

We ennoble the varieties Grüner Vetliner, Riesling, Sauvignon Blanc, Burgunder, Traminer, Muskateller, Cabernet Sauvignon Rosé, Zweigelt and Pinot Noir.

At the moment the aroma varieties are very popular. These should be vinified clear with distinct varietal character. We want to underlined the fruitcomponents by a fine mousse of the sparkling.

This is the art of producing sparkling wine!

Single vinyard sparklings

With our singlevinyard sparklings we show the variety and how the terroir influences the character. That’s the reason why we chose Riesling from the vineyard Heiligenstein and Grüner Veltliner from Steinhaus.


Riesling Heiligenstein

The Heiligenstein is one of the best locations in Europe for most wine lovers.

On the steep terraces, mostly desert sandstone and volcanic shale mainly grow Riesling vines which produce powerful, mineral and incredible wines with aging potential, precision structure reminiscent of white, often exotic fruits.

The interplay between hot temperatures during the day and cool nights gives the grapes a lively acidity. The microclimate promotes flavors, which are characteristic for the noble Riesling grape.


Grüner Veltliner Steinhaus

The vineyard was named Steinhaus (stone house) for good reasons. A base of hard weathered granite with a light humus layer makes up the soil in this vineyard. The vineyard has a slight southwest exposure that offers optimal sunlight. Given this terroir, it is no wonder that the soil produces wines with minerality.

We chose to age the Grüner Veltliner basewine in large, neutral acacia wood barrels. After the second fermentation, the raw sparkling wine is left on its lees to achieve a subtle creaminess and fine mousse.

This is a sparkling wine which speaks to its varietal, location and soil.