WORK IN THE CELLAR

All Ansgar Clüsserath wines are produced with great patience and resolve – no cutting corners, no trade-offs. Between crushing and pressing , the grapes are left to macerate for up to 48 hours on their skins, depending on vintage conditions. After sedimentation, the pure, unfiltered, and naturally cloudy grape juice is transferred to casks to await fermentation. The estate’s cool, damp cellar provides an optimal setting for its 50-year-old Fuder, the round-bellied, 1,000-liter casks that are traditional in the Mosel. They are still used today and help promote a slow fermentation. Spontaneous fermentation, a traditional practice that the Clüsserath family has always used for at least some of its wines, has been a standard procedure for all wines since 2002, when Eva Clüsserath opted for this natural means of fermentation.
After fermentation, the wines remain on the lees. Prior to bottling, they are filtered once, but undergo no other treatments or procedures. As a result, the wines have tremendous aging potential. They need at least a year of bottle aging before they “open up,” and don’t really develop completely until a few years thereafter.

The wines with residual sweetness are also produced as naturally as possible. Fermentation is interrupted manually through temperature control and sulfurization. If fermentation stops on its own before the natural sugar in the juice has been converted, no procedures are implemented to encourage a new start. Simply waiting for the next change in temperature usually helps the wines complete fermentation – a reward of patience.