Markus Mollitor
“In the mid 80`s I took over the winery from my father as the eight generation Molitor. I wanted to return the estates´ wines to the golden age of Riesling from the Mosel with wines that are extremely representative of their terroir and can be aged for a long time.
My maxim: Uncompromisingly meticulous, manual work in the vineyards and cellar, and respect to the grapes and the wine.” – Markus Molitor
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.
The vineyards are located from Brauneberg to Traben-Trarbach and since 2001 also in the Saar valley. 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.
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.
My maxim: Uncompromisingly meticulous, manual work in the vineyards and cellar, and respect to the grapes and the wine.” – Markus Molitor
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.
The vineyards are located from Brauneberg to Traben-Trarbach and since 2001 also in the Saar valley. 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.
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.
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