TO MAKE COMES FROM BEING ABLE TO DO

The secret of a good wine begins with the grape and ends on the palate. Our oenologists watch over the winemaking process with connoisseur eyes and expertise. A young team, each with their own area of expertise and preferences. All with one great love: exceptional wines.

OENOLOGY MANAGER

DOMINIK MEYER

info@moselland.de
Telephone: +49 65 31 57 – 0

DRY OR SWEET?

From dry to sweet, with red wines I like to stay in the dry range, but with white wines, especially in the summer months, I also like to go for something more delicate and sweet.

HOW MUCH CHARACTER IS THERE IN WINE?

For me, character means that the wine reflects its origin through its smell and taste.

WHAT DO YOU PARTICULARLY LIKE ABOUT YOUR WORK?

The diversity and working with a natural product. In addition to winemaking, my activity also includes blending the wines with our team and customers. In winemaking, every vintage brings new challenges.

WINEMAKER MOSEL & NAHE

BARBARA STEFFES

info@moselland.de
Telephone: +49 65 31 57 – 0

YOUR FAVOURITE PLACE IN THE CELLAR?

It’s definitely the middle cellar, where our wines get the finishing touches before they are bottled.   

FEMALE WINEMAKERS ARE STILL RARE, WHY?

The profession is still not very well known among the general public and is still “considered” to be a man’s job. But women with good sensory perception and technical skills are destined for greatness in this profession.

YOUR FAVOURITE WINE AT THE END OF THE DAY?

As a Moselan, my heart beats for steep-slope wines. After work, I like an uncomplicated Mosel Steillage Kabinett semi-dry.

WINEMAKER MOSEL & NAHE

STEFAN ESSELN

info@moselland.de
Telephone: +49 65 31 57 – 0

HOW MANY WINES DOES A CELLAR MASTER TASTE PER DAY?

On a normal day I taste about 30-50 samples. But on busy days, it can be close to the 100 mark.

SOUNDS LIKE A DREAM JOB, DOESN’T IT?

Dream job? Of course it is! We make a product that should taste good and, in the best case, be served during joyful occasions.

IS THE WINE MADE IN THE VINEYARD OR IN THE CELLAR?

In many cases it depends on the combination. For some grape varieties, vinification already begins in the vineyard. We cellar masters accompany the wines on their development and play a decisive role in shaping the style.

SPARKLING WINE FACTORY WILTINGEN

JULIAN GOERG

info@moselland.de
Telephone: +49 65 31 57 – 0

HOW DOES ONE BECOME A SPARKLING WINE MAKER?

Through my passion for wine, my interest in sparkling wine and other wine products grew steadily. After my training as a master cooper, I was put in charge of sparkling wine production at Moselland eG in Wiltingen. Since then, my main focus has been on the production and development of high-quality sparkling wines.

DO YOU POP THE CHAMPAGNE CORKS?

As a rule, I open the sparkling wine bottles without “popping” them, so the sparkle lasts longer. On special occasions, however, the cork usually pops!

BRUT OR DRY?

Quite clearly brut.

WINEMAKER NIERSTEIN

JOHANNES LAY

info@moselland.de
Telephone: +49 65 31 57 – 0

Tradition or Innovation?

Ideally a healthy mix of both – building on traditions and learning and applying new techniques.

WHAT MAKES A WINE A GREAT WINE FOR YOU?

Complexity, effervescence and a nice mouthfeel.
If crisp acidity is buffered by subtle residual sugar and the wine‘s minerality is well integrated, the prerequisites for a great wine are present.

OLD OR RATHER NEW WINE?

There is something to be said for both and it depends on the situation. After work on the terrace, I like a cool, fresh wine. At a festive reception, it can be something more mature. I particularly like wines that have been on the fine lees in wooden barrels for a long time.

WINEMAKER RIETBURG

MARCUS BÖHM

info@moselland.de
Telephone: +49 65 31 57 – 0

THE BEST THING ABOUT A PFÄLZER WINE?

Generally speaking, it’s the diversity of varieties, the climatic conditions and different types of soil that make it possible to create unique and distinctive wines.

WHAT WOULD YOU NEVER DO WITH A WINE?

I would never leave it untasted.

WOODEN BARREL OR STAINLESS STEEL?

It’s a question of style! Both have their justification when it comes to wine ageing. Often it is the combination of steel and wood aged wines that give the finished blend fruit and freshness as well as aromatic depth and complexity. That’s why we need both in the cellar.