About Ansgar Clüsserath
Some 97% of the vineyards are planted to Riesling. The Clüsseraths have ramped up their emphasis on canopy management for fruit health and ripeness, and harvest all grapes by hand in several stages. Between crushing and pressing, the grapes are left on skins for up to 48 hours. The cool, damp cellar is the ideal setting for its 50-year-old Füder, the traditional round-bellied, 1000-litre casks in which the must undergoes a slow, natural fermentation. Afterwards the wines are left on lees, receiving no treatment except a single filtration prior to bottling.