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Keeping label information to a minimal, this Riesling was produced by Ernst Clüsserath in Trittenheim to represent what most consumers expect from a traditional Mosel-style Riesling: juicy, lively and refreshing with a bit of minerality. This wine is a blend of two different styles of vinification-- traditional: fermented with wild yeast in old 1000L oak barrels, and modern: cultured yeast in stainless steel tanks which also gives the wine length and density.
Pair this wine with spicy food, almost all Asian food, as well as barbecue ribs or chicken.
The Mosel River valley snakes its way through southern Germany, on its way south to France and Luxembourg. Famously steep inclines lead to difficult work and simply astounding wines. Slate soil dominates the area, with outcroppings of harder quartz farther north.
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