The winery is located in the city of Würzburg (area Maindreieck) in the German wine growing region of Franconia at the foot of the steep, eponymous vineyard. It has been run by Ludwig Knoll and his wife Sandra in the fifth generation of the family since 1990. A guest house is attached. In the "WeinWerk am Stein", which is run by the family, tastings, presentations and seminars are organised. Also worth seeing is the stone cellar, completed in 2015, which is dedicated to biodynamically inspired wine growing in concrete eggs and amphorae. The restaurant "REISERS" (with a Michelin star and rated the best Würzburg restaurant by Gault Millau) has been leased to star chef Bernhard Reiser, who runs it under his name.
The vineyards cover 30 hectares of vineyards in the individual locations Innere Leiste and Stein (Würzburg), Sonnenstuhl and Pfülben (Randersacker), and Stein (Stetten). They are planted with the white wine varieties Silvaner, Riesling, Müller-Thurgau,Pinot Gris, PinotBlanc and Scheurebe, as well as the red wine varietiesPinot Noir and Domina. The organic cultivation is carried out according to certified Naturland guidelines. Only natural remedies such as our own biodynamic preparations and homeopathic teas are used in the vineyards to strengthen the resistance of the vines. Compost from manure and marc is used to revitalise the soil. The greening of the rows of vines ensures a balanced supply of nutrients and promotes biodiversity (species diversity). Chemical synthetic pesticides, herbicides and artificial fertilizers are completely avoided.
The product range is divided into the lines Junge Wilde (Estate Wine), Bodenschätze (Local Wine), Lagenwein (First Vineyard) and Grosse Gewächse (Grosse Lage) according to the VDP classification. Further lines are Vinz Alte Reben (from over 60-year-old vines in the Stettener Stein steep slope), Montonia (Topburgunder matured in barrique or large wooden barrel), Die Edelsüßen (Auslese, ice wine), Feine Perlen (bottle-fermented wine) and Herzstück(fruit brandies). In the stone cellar, the Grosse Gewächse and Vinz Alte Reben mature in concrete eggs. In the wooden barrel cellar the Vinz and Montonia wines mature in , tonneaux and fudern. Around 200,000 bottles of wine are produced annually. The winery is a member of the VDP and Frank & Frei.
Photos: by Markus Basler and Stefan Schütz;
© Ludwig Knoll, Weingut am Stein