Weingut Ansgar Clüsserath

Knowledge as a family treasure Viticulture has a centuries-old tradition on the Moselle. The Clüsserath winery has also been in existence since 1670 and has been family-owned ever since. The knowledge and experience in Riesling cultivation are passed on from generation to generation. The best locations around Trittenheim, which are now planted with up to 100-year-old Riesling vines, have been worked out in the finest detail. Eva Clüsserath builds on this wealth of experience, but at the same time invests for future generations and for the next centuries in the history of the Clüsserath winery. Slate in the genes. Family is security and responsibility at the same time.

Who can run a winery on their own? Nobody. Especially not on the steepest slopes of the Moselle. Eva Clüsserath knows her family to be on hand and behind her with advice and action. There is father Ansgar, who gives the winery its name, and of course mother Elsbeth, who actively support the winemaker in the vineyard and sales. And of course there is also the ideal exchange with husband Philipp Wittmann, who with the Rhine-Hessian perspective forms a wine-stylistic counterpoint to the Moselle, on which Eva can classify her Riesling compass. The woman for Riesling on the Moselle She speaks and understands Riesling. In addition to her home region of the Moselle, Eva Clüsserath-Wittmann also knows the two Riesling regions Palatinate and Rheinhessen like the back of her hand. Because of her previous work at VDP.Pfalz and because of her husband Philipp Wittmann, who is very successful in growing Riesling around Westhofen. The Geisenheim graduate is a conductor of fine tones, her wines are never overloaded or intrusive. Your wine style is straightforward, tight, some say it is almost typical for the Saar. In any case, they have been among the best in the Moselle for years and have their very own signature: Eva Clüsserath's. Time: the determining factor. Every barrel is part of a great wine history The wines set the pace here. Because only you yourself determine how much time you need for fermentation and maturation. Winemaker Eva Clüsserath patiently admits the wines. After a maceration period, the grapes are pressed and poured into the region's typical "Moselfuder" - old oak barrels with a capacity of 1000 liters - where they begin to ferment by themselves thanks to natural yeasts. You can hear it bubbling softly from the barrels until spring. It is only filled after a long yeast storage until late summer and after only one filtration. This very slow and natural form of winemaking is the real cultural heritage of the Moselle, which Eva Clüsserath rediscovered for the family business. We owe it to the unbelievable aging potential that results from this that Clüsserath wines give pleasure in the glass even after decades.