winery

Weingut Stein

Mosel, Germany

Philosophy

Mineral-driven Rieslings from ungrafted ancient vines on terraced slate slopes, crafted with spontaneous fermentation and minimal intervention. Lightness and precision supersede weight; dry wines emphasize cut over size, with chiseled acidity balanced by subtle density from slate-laden soils.

Reputation

The Stein family began cultivating wine in the Mosel region in the 16th century. Heinrich and Erna Stein were the first to dedicate themselves to winegrowing as a full-time occupation, founding Weingut Stein in 1948. Their sons Ulrich and Peter took over in 1982, consistently refining their father's experimental approach.

AllocationWeingut Stein (Dr. Ulrich 'Ulli' Stein) is the primary, iconic producer of this name. No formal organic or biodynamic certification body identified in sources, despite sustained organic practices since 1948. Stein is explicitly family-owned and operated; Ulrich took over with brother Peter in 1982. Philip Lardot joined 2016, now as co-winemaker/successor. Production volume not disclosed in sources. Distinctive practice: ~10% of Germany's total ungrafted vines; strong advocacy for Mosel preservation (published manifesto 2010); fought EU on Strohwein production (won, registered as 'Striehween'). Minimal intervention winemaking: spontaneous fermentation, no fining, minimal SO2. US importer confirmed as Vom Boden (VomBoden). Website has German and English language pages. Address verified: Brautrockstraße 40, 56859 Bullay. No UK or Japan importer information located. Distinction: this is the Mosel Riesling specialist, not Weingut Am Stein (Franconia, Silvaner-focused, VDP certified biodynamic by Respekt).

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