With a clear goal in mind and the courage to implement creative ideas, you can achieve remarkable success in your profession surprisingly quickly. "It's always exciting to make wine," says Ernst Clüsserath. So motivated, each vintage is a challenge, and the pursuit of the highest quality promises continuity. So it is not surprising that the winery was included in the Bernkasteler Ring in 1992 and is still one of the best wineries in Germany.
Our quality philosophy The basis for good wine is created in the vineyard: Ernst Clüsserath carries out all the important work in the vineyard himself. The pruning is particularly important for the good development of the vines. Concentration on Riesling: The mild climate of the Moselle valley and the weathered slate soil offer ideal growing conditions for Riesling. Therefore, the winery consistently focuses on this grape variety. Cultivation close to nature: As early as the early 1980s, Ernst Clüsserath began allowing natural wild herbs to grow in his vineyards in order to achieve greenery. This created a habitat for beneficial insects and restored the natural balance. Doing the right thing at the right moment, observing nature: Every autumn, Ernst Clüsserath looks for the best time to harvest the grapes with a great deal of sensitivity. Since every year is different, this task remains exciting and is always a challenge. In the cellar it is important to preserve what nature has produced: when vinifying the wine, it is about preserving the aromas that develop during fermentation as best as possible. Ernst Clüsserath achieves this through particularly gentle treatment. The fermentation takes place with the natural yeasts. Our vineyards Trittenheim pharmacy and Trittenheim altars: the quality and the unmistakable character of the wines originate there. The combination of climate, sunshine and soil offers potential for top-class Rieslings. The weathered Devon slate soil gives the delicately fruity Rieslings a special minerality and finesse: the best locations for authentic Rieslings.