Müller-Catoir has been family-owned since 1774 with the now ninth generations tending the vines. The estate began an organic conversion in 2007 and completed their first organic vintage in 2009. The vineyards in Haardt are composed of primary rock (urgestein) and sandstone, with an increasing proportion of gravel lower on the slopes. Vineyards of Gimmeldingen contain more loess and sand, while the vineyards of Mussbach are the most gravelly.
The estate implements a gentle crush, a long skin contact, slow gentle pressing, and then ferments at warmer than customary fermentation temperatures in stainless steel. The wine is racked only once and very late.