Importer notes from Vom Boden:
"Florian Moll, along with his partner Géraldine, Manfred Enderle and Frenchman Maxence Lecat, fly in the face of just about every conventional estate in Baden... Truly, it’s hard to emphasize how contrarian (and even confrontational) their vineyard and cellar work appeared to the powerful coops of the region, to say nothing of the “famous” estates who at the time were busy pursuing efficiency, ripeness, size, alcohol and, yes, new oak, with abandon... From the beginning, the focus here was not on ripeness, but on the age and quality of the vineyard. They work with very old vines... They farm all the vineyards organically and biodynamically. Absolutely everything is done by hand in the vineyards and in the cellar. They were among the first to actually request used barrels, seeking a more delicate élevage.
'Müller' has the rare distinction of being comprised not only of estate fruit from Baden — 45 year old vines of Müller Thurgau planted on limestone — but also fruit from a respected organic grower in the Mosel planted on schist. Undoubtedly this accounts for the wine’s extra blast of energy and high-toned kick. The fruit is macerated for 5 days on the skins before a soft pressing into stainless steel for an 8-9 month evelage on the lees. Lightly filtered and contains a tiny amount of sulfur added only at bottling."