The Undhof
Originally, the Undhof in Stein on the Danube was the farm building of the nearby Capuchin monastery Und, the "Claustrum ad Undam" - the monastery at the river wave. Already the Capuchin monks cultivated primarily white wine and apricots. The wine was made for the rubrical ceremony as well as for daily consumption.
After the secularization of the monastery under Josef II, the Undhof farm was separated from the monastery and later became property of the family Salomon in 1792.
To this day, Dr. Bert Salomon has continued the tradition of making wine in the seventh generation.
Today a lovely tasting room, established in the former press house, is open to the public.
