Our production

How we ensure our excellence

DER KARTHÄUSERHOF

Wine is made in the vineyard

We have been cultivating our Karthäuserhofberg with precision and sensitivity for 700 years according to this maxim. Every year has its own individual needs, which is why we believe in treating nature with respect and flexibility in order to later produce wines of outstanding elegance.

Step 1 of 8
pruning
January: In January we begin pruning the vines, which involves cutting them particularly gently. This step requires an enormous understanding of our vines at Karthäsuerhofberg, as it allows us to control the supply of nutrients to specific shoots.
Rebenschnitt Weinberg Karthäuserhof Trier
Step 2 of 8
composting
March: In spring, the focus is on soil care and composting. In addition to natural compost, we use special biodynamic preparations, some of which we make ourselves, to increase soil fertility and promote soil life. Mathieu relies on the interaction of an old type of grain, legumes such as clover or peas, and flowers, based on experience and conviction, to promote the soil's nitrogen balance in a natural way.
Kompostierung Wein Reben
Step 3 of 8
plant protection
April: The vines begin to sprout in spring. We protect plants using natural preparations to support plant vitality. In particularly wet years, unwanted weeds are controlled mechanically. However, we never use herbicides. The endless support of biodiversity makes it much easier to deal with pests in the long term. The grape berry moth, for example, has disappeared from our vineyards all by itself.
Pflanzenschutz Weinberg Mosel
Step 4 of 8
leaf work
June – August: The growth of the vine and foliage is naturally balanced by the compost that was previously sown. However, if the soil is too moist, we help the vine with minimal foliage work so that the sun and wind can level out the growth.
Laubarbeit Weingut Trier
Step 5 of 8
grape harvest
September and October: Autumn is our favorite time. The grapes are picked and selected by hand to ensure the quality of the harvest. The exact time of harvest is chosen according to biodynamic principles, in coordination with the weather, physiological maturity, and indeed also the lunar calendar.
Traubenlese Weingut Karthaeuserhof Trier
Step 6 of 8
grape pressing
November: The harvested grapes are gently pressed, followed by a slow fermentation of the must. We only use natural yeasts found in the vineyard to preserve the characteristics of the terroir. This is where the typical mineral characteristics of the Karthäuserhof wines are created. Patience is particularly important now.
Traubenpressung Weingut Karthaeuserhof
Step 7 of 8
fermentation
While the vineyards rest, the wines mature in the cellar. Mathieu makes an individual selection for the right barrel for each wine. The most important thing is the aging potential. The individual components of the wine, such as the acidity, the melt and the tannins, come together to create exciting Karthäuserhof wines.
Gärung Weine Holzfass
Step 8 of 8
resting phase
December: Our vines rest in winter. Our soil is full of energy thanks to new green growth in every second row of vineyards. For us, winter is a time of reflection and planning for the next vintage.
Ruhephase Karthaeuserhof Wein
THE LOCATION

A particularly careful relationship with our vineyards

What is special about this spot on earth is the combination of countless factors, from temperatures to soil composition, that create the terroir. The high temperature amplitudes between day and night are essential for the aroma formation of the Karthäuserhof wines.

The soils along the Ruwer are characterized by reddish and bluish slate from the Devonian period, around 400 million years ago. They provide exactly what our vines like best: barren lightness without too much water storage capacity, which would make the soil heavier.