Name: Clemens Busch
Please, tell us about how you got into wine, the wine industry and how your career developed?
It’s an old tradition in our family. Weingut Busch was founded by my grand-grandfather in 1802, but it was much smaller than today. I started in 1975, and in between the winery changed a lot. When I started my parents worked on 2,5 ha, today we have 16 ha, and we are working in organic way since 1985. And this organic viniculture is an important part of our quality management.
What is your philosophy to making wine and viticulture?
We want to show terroir, no main stream. What we do is trying to keep the healthyness of the vines and the grapes, and establish a perfect atmosphere in the cellar. We like to work with the traditional Fuder (old 1000l-barrel) and we give the wine a lot of time for spontaneous fermentation.
Which cultivar is your favourite to work with and why?
We like to work with Riesling. And we keep the old vines (70 years and more) on single-post training. That’s a lot of work in summer, but the Riesling on terraces like it. They are growing really well balanced.
How do you see the future of wine production and what are the challenges and the opportunities?
The organic production on steep vineyards has high costs. It is not easy to get the price on the market, though we need to go on with the best quality of work. The other thing is that the weather and global warming which becomes more extreme, sometimes too hot, sometimes too dry or too wet.
Where do you see the global wine market in 2025?
The Mosel Riesling is very unique, so we see the future in the tradition of Riesling.
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com