currently 175,198 Wines and 25,333 Producers, including 3,390 classified producers.
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The traditional winery is located in the municipality of Rüdesheim in the German wine-growing region of Rheingau. The family has been growing wine since 1744. After being completely destroyed during the Second World War (1939-1945), the business was rebuilt by Josef Leitz and specialised entirely in viticulture. It was then run for a short time by Toni Leitz, who died when his son Johannes was only 14 months old. His mother kept the wine-growing business going as a sideline. After completing his training in Geisenheim, grandson Johannes Leitz vinified his first wine from three hectares of vines in 1985. This was followed by a considerable expansion of the vineyards. Today he is supported by his son Antonius in running the business.

The vineyards cover a total of 130 hectares, of which around 40 hectares are owned by the company. These are the single vineyard sites Berg Kaisersteinfels, Berg Roseneck, Berg Rottland, Berg Schlossberg, Bischofsberg, Drachenstein, Kirchenpfad, Klosterlay and Magdalenenkreuz (Rüdesheim), as well as vineyards in Geisenheim. The centrepiece is formed by 18 hectares of steep slopes in Rüdesheim. The dominant grape variety is Riesling (95%). Smaller quantities of Pinot Noir,Pinot Blanc, Chardonnay and Sauvignon Blanc are also cultivated.

A central component of our sustainable philosophy has long been the production of our own compost from pomace, which allows us to recycle valuable nutrients and close natural cycles. Since the 2017 vintage, we have also refrained from using herbicides on the steep slopes. Great attention is paid to low yields and late harvesting in order to produce wines with individual site typicity using the highest quality grape material.
The wines are produced in the Eins-Zwei-Dry (dry Riesling), Dragonstone (fruit-orientated Riesling), Eins-Zwei-Zero (non-alcoholic wines and sparkling wines) and Grosse Gewächse (high-quality dry Rieslings from top vineyards such as Berg Schlossberg, Berg Rottland and Berg Kaisersteinfels) lines.

The cellar work is carried out according to the non-invasive principle (as much as necessary, as little as possible). Fermentation takes place spontaneously with both natural and pure yeasts. The top dry wines are matured in traditional large wooden barrels, the fruity wines in stainless steel. The wines are stored for a long time on the fine lees and are bottled relatively late. Around 900,000 bottles of wine are produced each year. The winery is a member of the VDP.