The Molitor family can look back on 8 generations of experience with wine production in the Mosel valley. It was therefore a big task for the just 20-year-old Markus Molitors when he took over the management of the family vineyard from his father in 1984.
However, Markus Molitor had German efficiency in his blood, and under his leadership the family's production reached new heights both in volume and quality.
At the time of the takeover, the Molitor family owned 7.5 hectares of vineyards in the Mosel, but under Markus Molitor's management, the area has been expanded to an impressive 38 hectares. And as much as 95% of the fields are planted with Riesling grapes.
The Mosel has a special secret: the slope of the vineyards. The climate in the Mosel is cool, so cool in fact that it is usually not possible to grow Riesling grapes that ripen properly. But thanks to the sloping angle of the fields along the Mosel river, the sun's rays are reflected on the water surface and reach the vines. This extra dose of sunlight is essential for the Riesling grapes to ripen optimally.
This factor is present on all Markus Molitor's fields, which have a slope of up to 80%. This means that you often have to work without the use of machines, as it is impossible to use them on the almost vertical slopes.
The production is spread over 19 different parcels, including prominent names such as Bernkastler Doktor, Wehlener Sonnenuhr and Graacher Himmelreich.
Care is the key word both in the field and in the cellar. In the field, grapes are removed to increase the quality of those that remain, and during sorting on the table, the harvest is examined with surgical precision, so that only absolutely perfect grapes pass through the eye of the needle.
In the cellar, spontaneous fermentation is used, as it helps the wines to express the characteristic characteristics of the Mosel. When the yeast originates from the local ecosystem, the wine is truly given the opportunity to reflect the natural conditions under which the grapes have grown.
Stainless steel tanks are mainly used for storage, while larger single-marque cuvees are stored in large oak casks of 1, 2 or 3 thousand litres. The size of the dishes means that the impact from the wood is minimal. In return, the wine gets the opportunity to oxygenate a bit and develop its characteristic flavor profile.
