A "Sherry" made from Moselle wines has always been my dream and the first attempts date back to the year 1981. However, "Sherry" is a protected name; this is why my Moselle "Sherry" is called Sucellus.

Sucellus manufacture

The Sucellus manufacture focusses on wine-making on historical ground following ancient traditions. Here in the village of Kinheim, located in the heart of the Mittelmosel, 2000 years ago the Romans already grew wine on the steep slopes of the Moselle valley.

In 1976, an extraordinary discovery was made: A sculpture was excavated in Kinheim which depicted the God SUCELLUS. According to archaeological research, the Kinheim SUCELLUS is an unequivocal scientific proof and the oldest testimonial of wine-growing activities on the banks of the Moselle river.

About us

The Sucellus manufacture was founded in 2000 with the aim to produce honest, good, individual wines in a strictly limited edition by applying old viticulture techniques.


On the steep slopes of the Willersbach creek, old vine varieties are cultivated using traditional Moselle stake training methods. For more than 30 years, the Rivaner vines, synonymous of Müller-Thurgau (crossbreed of Riesling x Madeleine royal) have grown on the Devon slate which is typical for the Mittelmosel region.

Weed management and soil conservation require a lot of manual labor and enthusiasm in order to provide a healthy environment in the vineyard; 26 rose bushes decorate the vineyard at its upper and lower fringes and form a pleasant frame.


The quality begins in the vineyard and no mistakes are tolerated in the cellar.

Following this motto, the grapes are hand-picked as late in the year as possible.

Careful processing, controlled fermentation and low level intervention support the development of an optimal and well-balanced wine aroma.

Depending on the type of wine (either a traditional Rivaner Classic or a Sucellus wine aperitif), immediately after fermentation the right steps are taken to ensure optimum conditions for the best possible quality.


A “Sherry” made from Moselle wines has always been my dream and the first attempts date back to the year 1981. However, “Sherry” is a protected name; this is why my Moselle “Sherry” is called Sucellus.

As soon as the fermentation is completed, the process of “sherry making” starts. Using a proven method, the typical ripe aroma and the amber colour develop under controlled oxygen atmosphere. During the whole process, the wine is kept in an oak barrel. This is a traditional cask whose origin goes back to the Celts. The wine takes on its unmistakeable Barrique note that is perfectly complemented by a delicate sherry aroma and a mild taste .

Rivaner Classic

Rivaner Classic is a dry wine with a mild acid and a distinctive fruit aroma. You can enjoy it right after it has been bottled. It is also the ideal food companion.

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Sucellus Story

The idea of creating a “Sherry” from Moselle wine started out in a beverage technology exam at the University of Applied Science of Geisenheim in 1974.

The name of the new product was inspired by a relief of the celtic God Sucellus, a unique archaeological excavation found during land consolidation works in Kindel, the district of Kinheim. The relief is the oldest witness of wine-growing activities along the Moselle river.

A new wine aperitif from the Moselle river requires a special story which started at the airport in Frankfurt.

The result is that Sucellus by now has been the farthest travelled bottle of the world; it has its own wine passport and two registrations in the Guinness book of records.

Facts and figures

As of 01 September, 2022

Registrations in total561
Written registrations234
Separate stamps327
Number of the flights323
flight kilometres1,243,222
flight miles772,596

The bottle flew a distance equal to 31 times around the Equator or three times to the moon.

The stories that world-record holder Sucellus experienced during his trips around the world have been written down and illustrated by many pictures. If you are a publisher and interesting in this story, please contact me: