Keep the best - and dare to try something new. The chief oenologist at Kloster Eberbach, Kathrin Puff, dared to do something new in 2018: an original and uncompromising Steinberger was to be created. And now it's here: The Steinberger Wild Ferment, limited to a few magnum bottles.

The career of Steinberger Wild Ferment began with pure nature. A unique component of the wine is the natural fermentation base, which comes directly from the vineyard. After maceration, Steinberger grapes ferment in a glass carboy - in the middle of the vineyard. Steinberger grapes with Steinberger yeasts – wild fermented.

The oldest vines, the perfect grapes - only the best were selected. The wine is made entirely according to the Burgundian model of the Cistercians: starting with mash fermentation on the grape skins. This is followed by the extraction of the must, which is then filled into the barrique barrels in the old Steinberg forge. The finale is the union of the natural fermenting must from the vineyard as a fermentation base with the must in the barrel.

The old forge not only represents the long tradition of the Steinberg. It was also chosen as a place for fermentation because the wine can ferment here, protected from other yeasts from the cellar. Only the Steinberg's own yeast culture allows the metamorphosis to happen: the original and uncompromising Steinberger is created.