# Haus Klosterberg Riesling (2023)

- **Producer:** Markus Molitor
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Mosel, Germany
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, lime, blossom, biscuit

## About this wine

Markus Molitor took over his father's winery in 1984 at just 20 years old, with a clear vision: to produce Mosel Rieslings of the highest quality, true to their terroir, and with outstanding aging potential. Located in the heart of the Mosel region, the estate is famous for its steep, slate-slope vineyards. The 'Haus Klosterberg' line represents the entry point into Molitor's world, showcasing the classic slate-driven minerality and vibrant energy of the Mosel valley. Molitor is known for his meticulous vineyard work, extremely late harvests, and uncompromising selection of grapes.

## Interesting facts

- Markus Molitor took over the family estate in 1984 at the age of just 20, transforming it into a world-renowned winery.
- The estate's vineyards feature slopes with gradients of up to 80%, requiring 100% manual labor.
- Molitor is famous for his color-coded capsules: white for dry, green for off-dry, and gold for sweet wines.

## Food pairing

The high acidity and vibrant minerality of this dry Mosel Riesling make it incredibly versatile. It cuts beautifully through rich, fatty dishes like pork or butter sauces, while its clean, citrusy profile complements delicate seafood and shellfish. The subtle residual sugar and intense aromatics also allow it to pair harmoniously with moderately spicy Asian cuisine.

## Wine making process

The grapes for Haus Klosterberg Riesling are harvested entirely by hand, often very late in the season to ensure optimal physiological ripeness. After gentle pressing, the must undergoes spontaneous fermentation using ambient yeasts in large, neutral oak casks (Fuder) and stainless steel tanks. This slow, cool fermentation preserves the delicate primary fruit aromas and enhances the wine's complex mineral structure. The wine is then aged on its fine lees for several months to add texture and depth before bottling.