Lively acidity and juicy fruit give this dry Mosel wine its tension. As an accessible introduction to Markus Molitor, it combines citrus, a subtle yeast note, and a mineral finish with the house's meticulous, patient approach. The extended aging on the fine lees adds extra roundness, without losing sight of the fresh, expressive style.
The cool Mosel provides a taut, aromatic basis for this dry Riesling.
- Location / origin: The fruit is selected from multiple vineyards in the German wine region of Mosel, giving the wine a broader impression of the area.
- Soil: Slate plays an important role in the selected vineyards. This rock can absorb heat during the day and release it later, which supports ripening in the cool wine region.
- Vineyard work: The steep slopes require manual harvesting. By carefully selecting and picking ripe grapes, Molitor seeks sufficient fruit concentration and ripe acidity.
The preparation is carried out calmly, with attention to the aromatic development of the grapes and the structure of the wine.
- Harvest and skin contact: The grapes are harvested in October, gently crushed, and kept in contact with the skins for several hours. This allows extra aroma to be extracted before fermentation.
- Spontaneous fermentation: The juice ferments with naturally occurring yeasts in large wooden barrels. The slow fermentation at low temperature gives the fruit aromas time to develop.
- Aging: This is followed by a longer maturation period in stainless steel tanks. The time spent on the fine lees, the settled yeast cells, helps give the wine roundness and cohesion.
Riesling here is defined by aromatic precision and a lively acid structure.
- Riesling – Mosel: Brings citrus fruit and lively acidity, with the aromatic precision that supports the fresh, mineral style.
