How Mosel wine is produced throughout the year

What many guests enjoy whilst sipping a glass of wine on the sun-drenched terrace is the result of a busy year in the life of a winegrower. But how is wine actually made – and what exactly do our winegrowers get up to over the course of a (wine) year? A look behind the scenes reveals that viticulture is a combination of precise manual labour, observation of nature and experience.

When mist hangs over the Moselle and the vineyards appear bare, the quiet but crucial phase of the year begins for our Mosel winegrowers: pruning. 

Once the leaves have fallen and the vine is in a dormant state, our winegrowers prune the vines back severely. The vine is by nature a climbing plant which, left unchecked, would grow wildly and produce numerous bunches of grapes. However, too many grapes would compromise the quality, as the plant would have to spread its energy across too many fruits. When pruning, the winegrower therefore determines how many buds will be allowed to sprout the following spring. Through this targeted pruning, the winegrower decides, months before the harvest, just how high the quality of the resulting wine will be.

Particularly in the steep vineyards typical of the Mosel, Saar and Ruwer regions, this work is carried out almost exclusively by hand – a physically demanding but crucial step for the eventual quality of the wine.

In spring, life begins in the vineyards. New shoots emerge from the buds, and our winegrowers begin what is known as ‘leaf pruning’. This involves removing excess shoots and training the growing vines along the wire trellises. The aim is to ensure that air and sunlight reach the plants effectively. This promotes the healthy development of the grapes. For holidaymakers, this is the ideal time to actively explore the wine-growing landscape. Walking trails lead straight through famous vineyards, and along the Mosel Cycle Path there are plenty of wineries to visit on a whim. Many wineries also offer vineyard tours or trips during this period. 

Tips for day trips:

In summer, the grapes grow visibly. At this stage, the winegrower ensures that the vines get enough sun and air. Some of the leaves are removed to allow the grapes to ripen better. At the same time, the winegrower keeps a constant eye on the weather, as sun, rain and temperature all influence the development of the grapes.

Plant protection also plays an important role. The winegrower regularly checks the vines for diseases and pests. Depending on the weather and requirements, appropriate measures are taken to maintain the health of the grapes and ensure the quality of the future wines. The aim is to protect the vines as gently as possible and prepare for a successful harvest.

Summer is also the peak season for visitors, and many wine-growing villages are bustling with life. Numerous wineries open their grounds during this time, organise farm and wine festivals, or offer evening wine tastings on terraces overlooking the Moselle. For guests, this is a relaxed opportunity to sample regional wines whilst talking directly to the people who produce them.

Autumn is the highlight of the winegrower’s year: this is when the grape harvest begins. The grapes are usually harvested by hand, particularly on the steep slopes of the Mosel. The winegrowers decide when the time is right to harvest based on flavour, sugar content and acidity.

This is a particularly atmospheric time of year: in the early hours of the morning, mist often rises from the rivers and settles over the vineyards like a veil. This special atmosphere gives the landscape a charm all of its own. The vineyards turn a golden yellow, and traditional wine festivals take place in many places. Some wineries even invite guests to spend a day helping with the grape harvest – an experience that many visitors find particularly memorable.

After the harvest, the work moves to the wine cellar. The grapes are pressed, and the juice begins to ferment. During this process, yeasts convert the grapes’ natural sugar into alcohol. This process plays a decisive role in determining the wine’s eventual character. 

Shortly after fermentation begins, in many places you can sample the first ‘Federweißer’ – a young wine that is still partially fermenting, which is served particularly in autumn at many wine taverns and wine festivals. 

The actual wine, however, takes considerably longer: after fermentation, it matures in the cellar for several months before it is usually bottled in the spring of the following year. The new vintage is then officially released for sale and can be tasted by guests and wine lovers alike.

Modern winegrowers at the Mosel have long since become hosts as well. Wine taverns, wine tastings, wine shops and stylish guest rooms are now an integral part of the experience. They allow visitors to experience first-hand just how much passion goes into every bottle.

A year in the life of a Mosel winegrower is shaped by nature, craftsmanship and passion. Visitors to the region not only get to taste excellent Riesling, but also experience a unique cultural landscape where tradition and tourism come together in perfect harmony. Anyone visiting the Mosel therefore takes home not only memories of a picturesque river landscape, but also a better understanding of wine – from the vine to the glass.

Perhaps you, too, will soon find yourself sitting on the banks at the Mosel at sunset, a glass of Riesling in your hand – and know exactly how much hard work and heart and soul have gone into that moment.