Each individual Molitor wine - whether white or red; dry, off-dry or sweet; with or without Prädikat – reflects the potential of its vineyard and vintage. Each is as singular, authentic and expressive as possible. This presupposes strict selection, precise handwork and calculated scrutiny of each individual berry. So it is no surprise that the grapes are harvested manually in multiple passes by experienced staff and then subjected to further selection in the cellar, all under the watchful eyes of Markus Molitor. Because only scrupulous separation of each different ripeness level and further separation of individual berries, leads to the highest qualities – as illustrated by a uniquely three decade-long series of Beerenauslesen and Trockenbeerenauslesen.

Molitor wines are literally rooted in their slate soils. Deliberately sensitive and restrained vineyard management, low yields and late harvest of physiologically ripe grapes make for a matchless wealth of flavour extracts.

Our vineyards are located from Brauneberg to Traben-Trarbach and since 2001 also in the Saar valley. The variety of slate soils and micro-climates allows us to vinify numerous facets of Mosel wines.

As it has been for centuries, the wines are spontaneously fermented and matured in large oak casks, with no fining, no enzymes, no cultured yeast, nor any other correctives. The old three-story deep cellar is carved into the slate rocks of the hillside and provides an optimal, consistently cool and humid climate. Here, our wines can ferment extremely slowly and as nature dictates.

After fermentation, our wines age on the lees for months to gain mellowness and body.

Good things take time. That’s especially true of wines. Regardless of their vintage, they require a certain time to show their distinctive balance, extract-richness and structure.