Weingut Clüsserath-Weiler

Helmut and Hilde Clüsserath's daughter Verena was fascinated by their parents' job and decided to study viticulture. As a graduate engineer for viticulture and oenology, she completed her studies in Geisenheim in 2004, did further training at various wineries in Germany and abroad and has been running her parents' business since 2015. Her husband Raphael Ianniello also stands by her side. As an excellently trained chef with positions in many top restaurants, he is a master of his trade. With cooking courses and cooking events at the winery, he too provides culinary delights and has also become a passionate Riesling fan who brings a breath of fresh air to the family business.

The wine ... a feast for the senses

Wine growing and aging are a fine art. An art that the Clüsserath-Weiler winery has mastered to perfection. Six hectares of vineyards in the top locations of Trittenheim and Mehring are cultivated. In the oldest vineyard, the "Fährfels", the vines are documented and date back to 1900. It is precisely the old vines - deeply rooted in the slate slopes - that give the wines from Clüsserath-Weiler their unmistakable minerality. 100 percent Riesling 100 percent Riesling is grown - close to nature, without using fertilizers and insecticides. Clüsserath-Weiler, this name does not stand for mass production. Low yields - an average of 60 hectoliters per hectare -, intensive care and selective harvesting guarantee that the grapes ripen optimally and are of the highest quality - carefully, of course. The musts are then fermented in stainless steel tanks or traditional wooden barrel vats. Then you have to wait until slow, cooled spontaneous fermentation in the old cross-vaulted cellar has developed into wine personalities with an individual character. Wines from Clüsserath-Weiler are 65 percent dry, 30 percent fine dry and five percent sweet wines.