Klosterkellerei Einsiedeln
Next eventWine evening at the Leutschenhaus, a journey through special worlds of wine
The Klosterkellerei Einsiedeln makes the wines of Einsiedeln Abbey, whose viticulture is documented as far back as the 12th century. Pressing, fermentation, ageing and bottling take place in the abbey cellar in Einsiedeln, whose present form dates back to the new abbey building of 1704, and the grapes come from the Leutschen near Freienbach, the island of Ufnau and from Unterengstringen and Weiningen near Fahr Convent. The most important site is the Leutschen, owned by the abbey since 1562, with around seven hectares of Pinot Noir, Müller-Thurgau, Räuschling and other varieties such as Gamaret and Elbling. The estate is managed by oenologist Dominic Mathies, and the wines are sold in the monastery shops in Einsiedeln and Fahr and in the online shop.
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