VINEYARD. NATURE PURE.
Markus Hüls attaches great importance to a very close natural vineyard work according to controlled environmental guidelines. The goal is to create a natural environment for the vine so it can produce a perfectly healthy grape quality. Only what the vine with the interplay of vineyard, vintage and microclima can already transfer in the grapes, allows a complex taste spectrum in the later produced wine.
The quality management starts already with the selection of the vine plants during the recultivation of old vineyard sites. Specially selected vine populations (selection massale) are grafted onto an extremely slow growing root vine, so that the first yield is not expected until the fifth year. The objective of this far-sighted measure is to achieve a sustainable reduction in yields of the vine plant in the most natural way possible.
A strictly on yield reduction focused vine cutting in spring and consequent leaf work during the vegetation phase of the vines are further bases for the complex, regional-style Moselle wines of Markus Hüls. After shooting, excess shoots are broken and further leaves are removed within the grape zone to provide better ventilation and an optimal leaf-fruit ratio.
Furthermore, organic materials such as humus and straw are fed to the vineyards several times a year. This serves both several reasons: Improvement of the soil and to increase the water retention capacity of the vineyards. Another positive aspect of this measure is that it creates a habitat for beneficial species such as ladybirds and runners, pile-flies, or sleet-spiders - our way of pest management!
The aim of all these actions is to revitalize the vineyards in the long term, because only in an healthy and biologically active environment the vine can create grapes of the highest quality.
Only when the grapes have reached their full physiological ripeness the harvest is tackled. This is what Markus Hüls decides individually for each vineyard, in which he evaluates the grapes sensitively at the reading time. It is only when the grape-seed ripening is complete, when the kernels have turned brown, and the full flavor spectrum of the grape variety has developed, the selective hand picking of each individual vineyards starts at winery Markus Hüls.