Who makes it
The Winery Hotel in Solna, Stockholm, produces wine inside its own lobby. Grapes are sourced from Tuscany, transported north, and taken through every stage of production in an in-house urban winery visible to hotel guests. The operation runs under the guidance of the Ruhne family, who have made wine at the Terreno estate in Tuscany for more than thirty years, linking the two properties through grape sourcing, expertise, and production philosophy.
The range is small: two wines, roughly 10,000 bottles a year, available primarily at the hotel. What makes the address unusual is not the scale but the location, a working winery operating in a Scandinavian city centre, completing the arc from Tuscan harvest to Swedish bottle in one continuous house.
Where it grows
The hotel sits in Solna, part of greater Stockholm. Grape sourcing comes entirely from Tuscany, where the Terreno estate provides the raw material that travels north for fermentation and ageing. Tuscany's Sangiovese-dominant growing conditions, warm summers and the variety's natural firm acidity and cherry fruit, set the character the Stockholm cellar then shapes over nine months in oak barrels. Without the Tuscan origin the wines would not have the grape at their centre; without the Stockholm finish they would not exist as this producer's bottles.
How it is made
The cellar
The hotel grows no vines. Grapes arrive from Tuscany, and production takes place entirely in the lobby winery. The Winery Red spends approximately nine months in oak barrels, then a further three months in bottle before release. The Black Bottle Rosé is made in limited edition and available only at the hotel. Both wines are built from Sangiovese: the red blends in ten percent Cabernet Sauvignon, which adds tannin alongside the Sangiovese base; the rosé adds some Merlot.
What they make
The Winery Red is the main wine and the one available beyond the hotel, carrying 90% Sangiovese and 10% Cabernet Sauvignon through a twelve-month combined élevage, nine in barrel and three in bottle. It is a dry red with the kind of production timeline that builds texture without aiming at complexity for its own sake. The Black Bottle Rosé is a separate, smaller release, made mostly from Sangiovese with some Merlot, offered in deep pink colour, and sold exclusively on-site. The two wines share a Sangiovese foundation but point in opposite directions: one aged twelve months in oak and bottle, the other intended fresh and direct.
Wines to try
First bottle
Winery Red is the bottle to open first. It is the house's main wine, a 90/10 Sangiovese and Cabernet Sauvignon blend from Tuscan fruit, aged nine months in oak barrels and three months in bottle. The Cabernet Sauvignon brings tannin and a firmer frame to Sangiovese's cherry fruit and acidity. At approximately 10,000 bottles a year it is the core of what the hotel winery produces, and it gives the clearest sense of what the Ruhne family's Terreno expertise looks like when the cellar work happens in Stockholm.