The Eilenz winery is located in the well-known wine village of Ayl, opposite the world-famous Ayler Kupp vineyard. The Eilenz family has been cultivating vines here since the mid-18th century, and over the years, a wine tavern and guest rooms have been added. Furthermore, the winery has had distilling rights since 1927 and produces fine spirits in its own distillery from fruit from old orchards in the Saar Valley. The current owner, Bernd Eilenz, has gradually expanded the estate, which is exclusively located on the "Hausberg" Ayler Kupp, to almost 9 hectares of vineyards today. He currently cultivates 90% Riesling, as well as Pinot Blanc, Gewürztraminer, and Pinot Noir. The Ayler Kupp, an old circular hill of the Saar, is a perfectly south-facing location with predominantly blue Devonian slate. The good exposure and warmth of the slate soils allow the Riesling grapes to fully ripen and develop the exotic aroma so characteristic of this location.



"The combination of state-of-the-art technology and traditional winemaking skills is the key to success!"

Bernd Eilenz took over the family winery in the early 1990s and gradually modernized the vineyards and cellar in the following years. He is convinced that the use of state-of-the-art technology, taking into account traditional winemaking methods, is the key to success. Therefore, he uses a modern fleet of machinery for vineyard cultivation, which allows him to carry out the necessary plant protection and management measures as gently and efficiently as possible. In the cellar, he uses stainless steel for his Rieslings, because fermentation at cool temperatures allows the typical exotic fruit aromas of his Rieslings to develop optimally. For the grape harvest, he relies on the classic method of selective hand-picking and gentle grape processing. In the cellar, the grapes harvested in autumn are immediately pressed whole, allowed to clarify overnight, and then...
The white wines are fermented in temperature-controlled stainless steel tanks. The red wines, however, are macerated and then allowed to ferment on the lees, with the pressing of the cap several times daily, for up to two weeks depending on the vintage, before they can mature further in used barrique barrels.
"Exotic fruit aromas, full-bodied flavor and pleasant acidity"
This process results in full-bodied white and red wines with pronounced, ripe fruit aromas and comparatively low acidity. The exotic aromas of the bouquet are also found on the palate, and the wines, with their moderate alcohol content, are uncomplicated and extremely drinkable! This makes them excellent everyday wines that offer great drinking pleasure right after bottling.