Markus Molitor took over his father's estate in Wehlen in the heart of the Moselle region in 1984, at the age of 20, pursuing the work carried out by eight generations of his family. A hundred years ago, Mosel wines ranked as the most expensive in the world, ahead of Bordeaux. Markus has always firmly believed in the potential of this exceptional terroir. Driven by passion and an unwavering determination, the winemaker has worked tirelessly to restore Mosel wines to their former glory. Barely 34 years old, he rose to the highest international level and his wines now rub shoulders with the stars.
The winemaker produces nearly 90 micro-cuvées, sometimes with only a few litres of his prestigious TBAs. These wines have gained international renown and have been awarded the maximum score of 100/100 by Parker many times.
His vineyard spans 38 hectares of steep slopes with gradients of up to 80%, cultivated entirely by hand, and includes some vines which are over a hundred years old. It is mostly planted with Riesling, but there is also some Pinot Noir and Pinot Blanc. The grapes are picked at peak maturity and fermentation is achieved without the addition of yeasts, using only those naturally present in the grapes. Markus Molitor produces a wide range of dry, medium-sweet and sweet wines which are all of very high quality, in a unique style that allows the minerality of the terroir to express itself fully. Over the past 30 years, the winemaker has been following his ecological vision, embracing organic and biodynamic practices, though not to the fullest extent due to the difficult growing conditions.

This cuvée combines grapes from old vines aged between sixty and eighty years, some of which are non-grafted, located in the Saar. Anchored on a steep slope on slate soil, they draw minerality and concentration from this exceptional terroir. The grapes are harvested by hand at the end of October, with each and every berry selected with the greatest care. A further selection is performed when the grapes arrive at the winery, then they are crushed and macerated for several hours on the skins before pressing. The juices undergo spontaneous fermentation before being transferred to large old barrels to mature on their lees for several months.
On tasting, this Riesling displays great purity, a pale gold colour, a bouquet of citrus fruit and lemongrass, and a slender, energetic palate. A wine to savour within ten years with seafood, for example.