Wagner Mühle

When the mill was built in 1330, life still thrived on the castle above. Today, the descendants of the local nobility have long disappeared - "only their spirits still haunt the vaults." However, the 689-year-old milling operation on the village road, now the Wagner Rolling Mill, is no ghost. It is still powered by the water of the Ruwer. To achieve a greater gradient, the water has been specifically directed since 1330 through an artificial rock cut - the so-called Sommerauer waterfall. Only the stream still rushes.

For five generations, the mill has been in the possession of the Wagner family. Master miller Wolfgang Wagner currently runs the operation. With most of the old "gristmills" in the countryside, things particularly declined after World War II. Large food industry enterprises took over in the 1950s - "Sonnenstern" and Co. send their regards. Only a few mills with water wheels, millstones, and wooden milling mechanisms have survived in their original state - now and then you can still hear them operating as museum facilities by the rushing stream. At the Wagner Mill in Sommerau, the stream still rushes, but nothing clatters anymore. Only the old water wheel set up for decoration in the front yard and a mural of the old mill still remind of its original state. These changes also contributed to the mill's survival. About 15 years ago, the operation was completely modernized. Since then, a run-of-the-river turbine generates electricity from hydropower, which in turn drives the four fully automatic double roller mills. 

So those expecting a romantic mill by the stream in Sommerau will be disappointed. For Wagner's clientele, which includes bakeries and now many small shops from the region, this doesn't matter. Many private customers also enjoy shopping in our small mill shop. They all value product variety and specialty blends. When asked what is processed and produced, Master Miller Wagner has to explain extensively: Wheat, rye, oats, but also spelt and emmer are sent through the grooved roller mills. Various products emerge: Flour blends for bakeries, oats, whole grain, different types of grist. The majority of the milled goods leave the mill in sacks. Small packaging for private households is also offered. So when one bites into a fresh roll or pastry in the Trier-Saarburg district, or when reaching for the "rye mix," it's quite possible that the essential ingredients of these baked goods were ground with the power of Ruwer water.

Guided tours available upon request.