The Clüsserath-Weiler winery looks back on a long tradition in the production of high-quality Rieslings. On six hectares, the vines thrive in the best sites of the Mosel Valley and are cherished and cared for in the tenth generation.
Winegrowing and vinification require not only excellent expertise and craftsmanship, but also a lot of love and passion. Helmut and Hilde Clüsserath's daughter Verena was fascinated by her parents' profession and decided to study viticulture. As a graduate engineer in viticulture and oenology, she completed her studies in Geisenheim in 2004, trained at various wineries in Germany and abroad, and has been running her parents' business since 2015.
It is precisely the old vines - deeply rooted in the steep slate slopes - that give the wines from the house of Clüsserath-Weiler their unmistakable minerality.
We grow 100 percent Riesling - 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 processed to the highest quality - gently, of course.
Finally, the musts are fermented in stainless steel tanks or traditional wooden barrels. Then it is a matter of waiting until wine personalities with individual character have developed during slow, cooled spontaneous fermentation in the old cross-vaulted cellar. Wines from Clüsserath-Weiler are 65 percent dry, 30 percent off-dry and five percent sweet.