The Heiligenstein is one of the very best vineyards in Europe for most wine lovers. On the steep terraces, mostly desert sandstone and volcanic slate, mainly Riesling vines grow, which produce powerful, mineral wines with incredible storage potential, precise 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 aromas characteristic of the noble Riesling grape variety. In addition to the vines, there are unique flora and fauna.

The base wine was matured for six months in large acacia wood barrels and brought to second fermentation in the bottle in spring 2019. We try to let our sparkling wines rest on the fine lees for as long as possible in order to achieve a fine mousseaux and to emphasize the unique elegance and minerality of this special vineyard.

We believe that this ageing and sparkling wine philosophy is the best way to reflect the character of the vineyard.

We have refined our unique Riesling from Heiligenstein into an incomparable, special sparkling wine!

A deep, humus-rich soil on the high plateau Panzaun provides the ideal conditions for good Pinot Blanc.

The Weissburgunder has always been represented here in the Kamptal, besides our Grüner Veltlinern and Rieslingen it is one of our favorite varieties.

There is a very special relationship to this vineyard. The vines were chosen, refined and raised by ourselves. The vineyard is currently 30 years old and just the right age - no longer youthful and wild, but mature and at the height of its time.

The grapes were harvested at around 19° KMW and the wine was matured in small oak barrels for six months. The wine was then filled into the bottle and brought to the second fermentation with the natural sugar residue. After the second fermentation, the raw sparkling wine was left on the yeast for longer to achieve a subtle creaminess and a fine mousseux.

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.