Dominikaner C. von Nell-Breuning Winery, Winemaking History Dating Back to 1670
Encompassed by lush foliage, the Dominikaner C. von Nell-Breuning Winery is located in the Ruwer valley, in Mosel’s charming winegrowing region. Wonderfully surrounded by the Mosel and Saar rivers, the vineyards enjoy an advantageous microclimate and fertile terroirs throughout the year, resulting in the formation of award-winning wines.
Dominikaner C. von Nell-Breuning is a family-owned winery with over 350 years of history.
Respecting Ancient Traditions of Hand-crafted Winemaking
The history of Dominikaner C. von Nell-Breuning Winery is over 350 years old. Founded in 1670 by Peter Christian Nell, who was ennobled by Roman Emporer Joseph I, the winery has never left the von Nell-Breuning family’s ownership and personal involvement throughout its long and illustrious history of producing premium-quality wines. In 1970, Christoph and Ingeborg renovated the winery and raised the profile of their wines worldwide. Today, Carmen von Nell-Breuning leads the winery’s management, respecting the ancient traditions of hand-crafted winemaking while modernizing the business to meet 21th century demands and contemporary palettes.
Vineyard Cultivation at the Winery
Carmen focuses on the cultivation of two main grape varieties, Riesling and Pinot Noir. After handpicking and selective pressing, the grape juice is ready to get converted into wines. Their wines categories include world-class Pinot Noir and Riesling wines, along with high-quality rosé and dessert wines. Out of these, sparkling wines are the king of the estate, made according to the traditional méthode champenoise method, including hand riddling.
The vineyards are where the actual work begins. The steep slate slopes make working by hand arduous, but the results of such attention yield exceptional quality grapes. After a soft pressing, the grapes undergo fermentation in stainless steel tanks at Dominikaner C. von Nell-Breuning Winery.
After fermentation, the Pinot Noir wine is moved to oak barrels for aging and deepening aromas and flavors, followed by bottling. After dedicated attention to a minimum of nine to ten months, the current vintage is released on the market. The bottle-fermented Riesling Sekts remain on the lees for at least three years before riddling and disgorging.