In , the bishops of Strasbourg established their domination over Molsheim, a town of winegrowers and craftsmen. During the Reformation, when the city of Strasbourg became Protestant, the bishop and the Catholic religious orders took refuge under the ramparts of Molsheim. These workshops employed up to people before The arrival of Ettore Bugatti in marked the beginning of a prestigious era: the prosperity of the factory took Molsheim in its wake.
Bugatti paid his employees well, and the local economy took off. In , Bugatti introduced a system of family allowances and grants for his workforce, which grew to almost 1, employees. Working the land struggled to keep pace with the industrial revolution: of the hectares of vines recorded around , only 72 hectares were still being cultivated on the eve of the Second World War.
After , winegrowing underwent a new development: only the best terroirs were preserved and replanted over the years. The expertise of the winegrowers and the quality of the soil have contributed to the renown of this vineyard. This long-term effort was rewarded in with the official recognition of the Grand Cru Bruderthal appellation. Our vineyards benefit from remarkable climatic conditions and soils, which led to the classification of the Bruderthal Grand Cru.
Other lesser-known terroirs on this hillside deserve to be highlightedβ¦. The Bruderthal, at an altitude of m, is protected to the west by a mountain range stretching from the Schneeberg to the Rocher de Mutzig. Its soil and subsoil are composed of Muschelkalk shell limestone at a depth of 40 to 50 cm.
The presence of numerous pebbles means that the soil heats up quickly. The presence of clay, in addition to limestone, regulates the water supply throughout the growth of the vine and allows the grapes to ripen. The exposure and warmth of the soil mean that the vegetative cycle can be brought forward, leading to longer ripening. However, the characteristics of the soil mean that production remains low, with a maximum authorised yield of 55 hectolitres per hectare. Experience and tastings show that 2 to 3 years of maturation gives a better appreciation of these wines.
