Weingut Molitor Rosenkreuz

In Mosel, one of the most beautiful viticultural landscapes as well as a viticultural vocation, Weingut Molitor Rosenkreuz is the creator of wines with a classic and authentic style. The winery was officially founded in 1995 with Achim Molitor, a young producer with more than 12 generations of winemakers behind her, who today works with prestigious vineyards including the Piesporter Goldtropfchen. The name of this plot, which can be translated as "golden droplets," seems to refer to the tiny golden dots that glisten on the grapes when the overripe clusters are attacked by noble rot.

The Molitor Rosenkreuz estate consists of just over 5 hectares of rows overlooking the Mosel River, with vines up to a century old. Here, the soils are characterized by abundant slate, with parallel richness in clay and shale, as well as steep slopes. Riesling is the main variety bred by Achim Molitor, to which as much as 80 percent of the vineyard area is devoted, flanked by Pinot Noir and Dornfelder, a genetic hybrid created in Germany in 1956, where it is now the second most widely planted red grape. In the vineyard, sustainability rules, with no recourse to chemical weeding, fertilization or pesticides. Harvests are done by hand with careful sorting of the bunches, and the resulting fermentations always occur spontaneously through the action of indigenous yeasts, with no temperature control. Both stainless steel tanks and wooden barrels are used as containers for wine aging, and throughout the entire process no clarification or filtration is performed, thus respecting the intrinsic characteristics of the wines.

Molitor Rosenkreuz winery produces still white and red wines from Riesling and Pinot Noir, respectively. Completing the range is a fine sparkling wine made from only Riesling grapes, which undergoes a full 6 years of aging on the lees in the bottle, following the Champenoise Method. Achim Molitor's whites, the true pride of the estate, are endowed with extraordinary aging potential and are vinified in both dry, as was the custom in the first half of the last century, and sweet, as was the custom in the second half of the 1900s.