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.
AboutEva speaks the language of Riesling. Eva Clüsserath-Wittmann is an expert not only in her home region of the Mosel. She also knows the Pfalz and Rheinhessen, both bastions of great Riesling cultivation. The former reflects her work for the VDP in Pfalz; the latter her partnership with husband Philipp Wittmann - another member of the CellarHand portfolio, who grows mind-blowing Riesling in Westhofen.
Yet ultimately it is Eva, a graduate of Geisenheim, who acts as conductor of the fine tones here in Trittenheim and surrounds. She produces wines that are neither showy nor excessive. Her style is straight, taut, almost Saar-like. She is without question one of the finest operators on the Mosel.