x
  • Weather

    14° C Overcast clouds
  • Time

    14:55 PM
  • Wine average?

    92 Tb
  • Country Ranking?

    46
  • Region Ranking?

    12
  • Popularity ranking?

    232

History

In 1984, at the tender age of 20, Markus Molitor took over his father's winery with a clear aim: to produce Mosel Rieslings under the name "Molitor" in the tradition of eight generations and in the same quality that made the region world-famous 100 years ago – terroir-specific, unmistakeable and extremely storable.

Close

Vineyards

The "Molitor vineyards" are spread out over locations from Brauneberg to Traben-Trarbach and, since 2001, also along the River Saar. Due to this wide regional spread and the associated diversity of the slate soils and microclimates of the vineyards, the "Molitor Wines" represent every variety of Mosel wine.

The vineyards are stocked mainly with Riesling, while the excellent Pinot Blanc and Pinot Noir are grown on certain selected areas. Pinot Noir on the Mosel? The cultivation of red wine on the Mosel was only prohibited by law in the 1930s. What a lot of people don't know: before that, large areas of the Mosel winegrowing region were covered with Pinot Noir!

 

"Maturity instead of Oechsle" is our approach to achieving the ideal grapes in the respective quality grades – and it is not the analysis values, but people who decide when the grapes are perfect for picking. Every grape is selected as an important part of the "Molitor Wines". By the careful separation of all ripeness stages and the post-selection of individual berries in the vineyard we achieve the highest qualities – such as for example the unique series of late harvest and botrytis grapes over two decades.

 

We also place great emphasis on the natural management of resources in the cultivation of the "Molitor Vineyards". Soils enriched by exclusively organic means, deliberately gentle cultivation of the vineyards and a balanced leaf-fruit ratio deliver the desired high quality of the grapes – and set the standards for the potential of the resulting wines. High walls of leaves ensure the ideal supply of nutrients for fewer grapes per vine and promote the optimum in terms of extract yield and physiological maturity. Depending on the site, plot, density of the plants and the vintage, the harvest volume is 10 - 55 hl/ha.

Close

Winemaking

Select manual work Multiple selection, pure manual work, careful examination of every individual grape – as the most work-intensive period of the year, the harvest is decisive for the quality of what ends up in the bottle. With an experienced team the grapes are picked exclusively by hand in several rounds, so that what was carefully observed and nurtured for 350 days of the year is brought to its climax in the harvest.

Time is a decisive factor. Despite the increased risk, we harvest quite late. This gives the grapes time to ripen physiologically – the most important criterion to develop the optimum balance of the wines with increased extract values and animating acidity.

 

Stone vault Naturalness, site characteristics, complexity and potential for ageing – in keeping with this basic philosophy, all "Molitor Wines" are made by spontaneous fermentation. We deliberately refrain from using improving agents, enzymes or other aids. The old, three-storey vaulted cellar cut out of the slate offers an optimum, permanently cool climate with high humidity in which the wines are fermented extremely slowly.

 

Alongside maturation in stainless steel tanks, the wines are fermented and matured in large (1000 l, 2000 l, 3000 l) wooden barrels of high-grade, air-seasoned oak to ensure an especially natural flavour. These are the ideal maturation containers for high-quality Rieslings and, thanks to natural clarification and moderate oxygen contact, result in the same unmistakeable flavour as they have been doing for centuries.

 

Molitor wines are fermented at low temperature and slowly over months. The wines are then left to lie for several more months on the fine yeast to give them bloom and depth – the accustomed full-bodied character of the "Molitor Wines".

After a pause in winter, fermentation is ended as the temperatures start to rise in the spring. The wines are then left to lie for several more months on the fine yeast to give them bloom and depth – the accustomed full-bodied character of the "Molitor Wines".

Close

16 different wines with 31 vintages

People

  • Markus Molitor

    Vineyards with genuine steep slopes as opposed to the vast expanses of vineyard found in so many parts of the world are what make our terroirs unique..
Incorrect Information
If you found some information that is wrong, let us know
UPGRADE MEMBER PLAN
Upgrade your membership now, it's quick and easy. We use PayPal, the world's largest payment system, it accepts all credit cards. Once you've chosen your membership level, you'll go directly to PayPal. You can cancel your membership at any time.
Thank you for your support!
 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

 

HOW TO USE TASTINGBOOK?

We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.

This video will help you get started



Taste wines with the Tastingbook


Create Your wine cellar on 'My Wines'



Explore Your tasted wines library



Administrate Your wine world in Your Profile



Type a message ...
Register to Tastingbook
Sign up now, it's quick and easy.
We use PayPal, the world's largest payment system, it accepts all credit cards.
Once you've chosen your membership level, you'll go directly to PayPal, where you can sign up for a free 7-day trial period. You can cancel your membership at any time. We wish you a rewarding journey to the world of Fine Wines.

Free 7 days Member trial

 

Member

 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

  Register