A talented winemaker, an ancient wine region, and tons of minerality: all in one. Discover the range of wines created by Finnish-Dutch winemaker Philip Lardot in the Mosel region from old vines and steep plots. While the typical Mosel style usually entails wines with high acidity, low alcohol content, and cleanly filtered, Philip's wines are basically the opposite. However, they can still be as "Mosel" as possible, as that's how wines were made before modern techniques came into play.

  • The steep slopes of the Mosel are not for the faint of heart: near Philip's home is the steepest vineyard in the world, the Bremmer Calmont, which is practically a cliff with vines.

  • Philip is one of the few who still sees the true potential of these vineyards and is working meticulously on these slopes to create natural, mineral-driven, rich, and voluptuous wines that express the terroir.


His first harvest was in 2016. A year later, in 2017, he released his first vintage.

In recent years, Philip has managed to acquire new vineyard plots (old vines) and added a few more at the beginning of 2023. At this moment, he has over 2 hectares of vineyards. Most of the plots are located around St. Aldegund, the village of his friend and mentor Dr. Ulli Stein.

  • Winemaking

    In the winery, all fermentations are natural, and Philip does not stop the malolactic fermentations, which is different from what is commonly done in the Mosel. As a result, Philip allows his wines to rest on the lees. He ages the wines in oak barrels, acacia wood, and cement eggs.
    In some wines, he adds minimal doses of sulfites at bottling. Starting from the 2019 harvest, the Riesling wines are aged for two years in barrels.



    Philip Lardot's story in the Mosel begins when he had his first harvest at the Clemens Busch winery in 2013. Something happened, and after the harvest, Philip decided to quit his job in Amsterdam and return to Clemens Busch in 2014.

    In 2015 and 2016, he interned at various producers such as Henri Milan, Bernard Baudry, and Bertrand Jousset, but Chenin didn't resonate with him like Riesling did. In the spring of 2016, Philip returned to Germany again with the intention of learning and tasting as much as he could, thinking that one day he might be able to produce wine.

    He immersed himself in Ulli Stein's wines, buying large quantities at the winery's doorstep.
    In the spring of 2017, Philip started working with Ulli Stein. For 5 years, they were colleagues and friends, and as Stein had no children and, therefore, no successor, the idea developed that Philip could take over the estate. After the 2022 harvest, they decided to part ways.