Weingut Leininger is located in Eibelstadt, in the Franconian wine region, and is now run by us—Florian Engelmann and Laura Majewski—in the fifth generation. Together, we cultivate around 10 hectares of vineyards, primarily in the renowned Eibelstadt sites Kapellenberg and Mönchsleite, including its prime parcel, the “Altenberg 1172.”
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Steep-slope viticulture in Franconia
Our work is centered around the preservation and careful cultivation of steep and ultra-steep vineyard slopes, which make up more than half of our total area. Thanks to our long-standing family tradition, we are fortunate to farm a spectacular portfolio of old Silvaner, Riesling, and Pinot Noir vines. Many of these vines have been growing for over 40 years on shell limestone soils, clinging to the rugged, exposed rock faces that rise above the banks of the Main River.
LEININGER
Steep-slope viticulture in Franconia
Wines defined by origin – pure and uncompromising
What begins in the vineyard is carried through with the same care in the cellar.
The grapes are hand-harvested, gently pressed, and vinified separately by vineyard site in small batches. To reflect the terroir as authentically as possible, we rely on skin contact, minimal pre-clarification by sedimentation, spontaneous fermentation, and extended lees aging.
Anyone who visits our estate is welcomed with genuine warmth. We are not just winemakers – we’re also hosts, family people, and lovers of good food and wine. Here, we work together, celebrate together, and share plenty of laughter.
Steep-slope viticulture in Franconia
Our focus lies in preserving and cultivating the steep vineyard sites, which account for more than half of our total area. Thanks to generations of family tradition, we are privileged to draw on a remarkable portfolio of old Silvaner, Riesling, and Pinot Noir vines. Many of these vines have been growing for over 40 years on shell limestone soils along the rugged, monumental cliffs that line the banks of the Main River.
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Wines defined by origin – pure and uncompromising
What begins in the vineyard is carried through with the same consistency in the cellar. The grapes are harvested by hand, gently pressed, and vinified parcel by parcel in small batches. To capture the purest expression of each site’s terroir, we rely on skin contact, minimal clarification through natural sedimentation, spontaneous fermentation, and extended lees aging.
