Startseite 9 Winery 9 In the wine cellar

In the wine cellar

At the end of the year we spend many hours in our wine cellar. After the grapes have been pressed gently, it is now time for sedimentation. Here the must clears naturally. The trub particles settle at the bottom of the barrel so that we can let the clear juice flow into the cellar via the fall pressure.

This saves us the use of filters and preserves the natural structure of the juice. After a few days, fermentation begins and the yeast converts the sugar into alcohol and CO². In this phase, the yeasts are highly sensitive: Florian Haas watches over the fermentation process and controls it precisely. Here, too, the motto that we have adopted applies: Intervene as little as possible, as much as necessary.

In the wine cellar
In the wine cellar


Our cooling system provides valuable support during the fermentation process. We can regulate the temperature of each individual tank and thus achieve temperature-controlled fermentation. In doing so, we go into the uniqueness of each individual vineyard in order to preserve the terroir typical of the location. In these exciting weeks everything revolves around the basement. Then a lot of rest is announced.

We give our wines the time they need to develop. Especially with our Rieslings and the UNIKATE by Florian Haas, this means long contact of the wine and its yeast without any intervention. In my experience, this is the best and most natural way to get authentic and long-lasting characters.

In the wine cellar


In our wine cellar we have tanks of all shapes and sizes so that we can develop our wines in as small a manner as possible. This approach has proven itself over the years. How often have we experienced that two vineyards that are right next to each other fit together perfectly in one year; but in another they may have undergone an entirely different development. We would not do justice to our wine if we ignored these special features year after year.

By the way, this is one reason why, depending on the year, a new wine appears on the menu or there is no successor for another. Not everyone understands that good wines are not available the following year. However, we always find an open ear when we present our philosophy. For us, viticulture is a craft in harmony with nature that does not produce any standardized industrial products.

We store our red wines, especially our Pinot Noir and St. Laurent, in barriques in the wooden cellar. Year after year we choose either American or French oak, in which our wines mature in barriques for between up to 36 months. During the maturing process, the three of us, cellar master Florian Haas, Hans-Christoph and Peter Stolleis, regularly get an impression of the current development status of the wines and discuss the next steps.

When we are all satisfied, it is time for bottling. We bottle our white wines from February of the year following the harvest, and we give our Rieslings more time. Our red wines are only sold after 18 to 36 months.

We’ve been doing it this way at Stolleis for generations. To be honest we are very proud of this traditional way. Especially at this time, when the world seems to be turning faster and faster, we trust in the methods and principles that have been tried and tested over generations and give new ideas a chance to prove themselves – for example with the UNIKAT line.