Deeply rooted in the Moselle valley
Born in 1984, Markus Hüls grew up in the family owend winery in Kröv at the Moselle. He became early infected with the virus WINE especially with the Riesling grape. He graduated the vintners apprenticeship at his parents winery and at Markus Molitor, by designation the uncompromising protectionist of a traditional and natural vinification style in the Moselle area.
Today Markus Hüls successfully runs his own winery with a total of 2 hectares of vines and also provides a steep slope management service for other Moselle winegrowers.
'Cause I have something to say...
... you'll find on the upcoming sites wide more than just nice pictures! Once an old Moselle winemaker told me: "Wine making is quite simple: You just have to pick the perfectly ripe grapes and bring them into the bottle as genuine as possible." Inspired by this idea it finally became the ultimate basic principle how I would like to vinify wines today. Away from the rush - back to consistancy.
Unfortunately, this ideology increasingly falls into oblivion because wines arrive earlier and earlier in sale due to economic reasons. Modern wine-making additives allow a rapid technical treatment of wines in the wine cellar. The biggest deficiency of this method is that the maturation potential of wines produced in this method is extensively reduced.
"Good things come to those who wait " says an old saw and this is what I take to heart during the vinification process of my wines. They get the time that they need to stabelize themselves naturally without any use of clarification, stabilization or fining agents. Because each unnecessary treatment within the wine maturation process takes away a huge part of the wines complexity and thus its aging potential.