It is estimated that the residents of Stavelot Monastery, founded by Benedictine monks in 862, started producing wine around the year 1000. How about taking a short journey through history to understand what this date means?
When we look back to 1000 years, we see that the Seljuk State had just entered the historical scene. There were still three hundred years left for the Ottomans to emerge. Charlemagne ruled a large part of the European continent. The Vikings' attempts to cross the Atlantic Ocean were just beginning.
Since it was known that wine was already being made in the region where the monastery was located, the governor of the period allocated the vineyard area on the banks of the Mosel River, the river of the region, to the monastery and systematic wine production began. This order, which continued for centuries, was interrupted by the French Revolution and the vineyards and winery were taken over by the state. In 1805, Peter Schneider bought the vineyards. Schneider's grandchildren continued winemaking. When Jan Matthias Klein, a seventh generation member of the lineage, took over the winery, a radical change took place and a decision was made to return to the roots of the production method. In other words, the addition of additives in wine production was stopped.
Klein's interest in natural wines was a gift from the times he worked in wineries on different continents. The first step he took as a result of these experiences and observations was to transform the vineyards into organic identities. Realizing that the steep areas in the Mosel Valley were suitable for this concept, Klein joined a consortium of winery operators who thought like him. After the certification processes were completed, the winery took on an identity that produced natural wines produced with wild yeast, without sulfur, and without filtration. The wines they produced included styles such as sparkling wines, Ice Wine, and fortified (liqueur) wines.
The Stavelot Abbey, which gave life to the winery, now serves as a museum and cultural center. The previous generation of the Klein family added a small two-room guest house to the establishment in 1962. Over time, they have increased the number of rooms to seven. They have developed an intensive program throughout the year with events that address both the gastronomic and touristic characteristics of the region they are located in, in parallel with their production. It can be an interesting experience for wine lovers who love to travel, prefer facilities among vineyards, and are devoted to natural wine.
