Since 1830, viticulture has been carried out in the Könen/Lauer house in Ayl on the Saar. Winegrower Matthias Lauer married the daughter of Matthias Könen in 1904 and took over the winegrowing business in 1913. Lauer added his vineyard holdings to it.
In 1973, Peter Lauer (II) took over the estate with vineyards in the best sites on the Saar in the greater Mosel region. Since 2006, father Peter and son Florian have been working together in the vineyard and cellar, relying on handpicked, vegan, and sustainable still wines, sparkling wines, and crémants made exclusively from Riesling.
Riesling is our passion at Weingut Peter Lauer. Our wine estate in Ayl has among the best steep slopes on the Saar. In addition to the famous Ayler Kupp, we cultivate two other important vineyards in the Mosel region: the Saar Feilser directly above the river and the steeply sloping vineyard Schonfels, a little farther upstream. Recently, we also replanted and recultivated the now forgotten Lambertskirch, just a stone’s throw from Schonfels.
Our white wines have been among the best in the Saar for many years. Since 2013, we have been a member of the VDP (Association of German Prädikat Wine Estates). Our wines from VDP.GROSSEN LAGEN® in the dry and off-dry styles are particularly special. We also produce exceptional sparkling wines.
Since 1984, we have been producing our Riesling sparkling wine in the cellar of the historic Joh. Förster winery in Trier-Süd. Below this Art Nouveau building, there is an extensive multi-story cellar. Those rooms are ideal for maturing sparkling wine using the Champagne method. Second fermentation in bottle and riddling by hand. The sparkling wines from Lauer mature at 8 to 10 degrees Celsius in dark-vaulted rooms for about 12 to 20 months before they are disgorged.