Weingut Staffelter Hof is a historic family-run winery in Kröv in the Mosel valley, with origins traceable back to 862 AD, making it one of the oldest continuously operating wineries in the world.

The estate grows mainly Riesling, alongside Müller-Thurgau, Sauvignon Blanc and Muscat among others.

Under winemaker Jan Matthias Klein, the estate has embraced organic viticulture (certified since 2014) and low-intervention natural winemaking practices, producing playful, expressive wines that defy traditional regional styles.

The Mosel wine region, located in western Germany along the winding Mosel River and its tributaries, is one of the country’s most celebrated viticultural areas. Known for its steep, terraced vineyards—some of the steepest in the world—it benefits from a cool continental climate moderated by the river, which reflects sunlight and retains warmth, aiding grape ripening. Long, sunny autumns allow for extended hang time, producing grapes with intense aromatics and balanced acidity.

Soils are dominated by heat-retaining slate, both blue and red varieties, which store warmth, promote excellent drainage, and impart distinctive minerality to the wines. This terroir, combined with the region’s climate, creates ideal conditions for Riesling, the star grape of the Mosel. Smaller plantings of Müller-Thurgau, Elbling, and Pinot varieties also exist, though they play a supporting role.

Mosel wines are celebrated for their lightness, finesse, and purity of fruit. Rieslings range from bone-dry to lusciously sweet, often displaying aromas of green apple, white peach, lime, and floral notes, underpinned by a hallmark slate-driven minerality. The best examples show vibrant acidity and remarkable ageing potential, developing honeyed, petrol-like complexities over time. The region’s wines are prized for their elegance, balance, and ability to vividly express their unique origin.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.

Müller-Thurgau is a white grape variety created in Switzerland in 1882 by Dr Hermann Müller, originally from the canton of Thurgau. It is a crossing of Riesling and Madeleine Royale, bred to deliver earlier ripening and reliable yields in cooler climates. The grape produces soft, aromatic wines with gentle acidity, offering notes of peach, pear, blossom and subtle herbal tones. Styles range from dry and crisp to slightly off-dry, depending on the region. Widely planted across Germany, Austria, Switzerland and parts of Central Europe, Müller-Thurgau has regained appreciation for its freshness and purity when carefully grown and sensitively vinified.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.

Müller-Thurgau is a white grape variety created in Switzerland in 1882 by Dr Hermann Müller, originally from the canton of Thurgau. It is a crossing of Riesling and Madeleine Royale, bred to deliver earlier ripening and reliable yields in cooler climates. The grape produces soft, aromatic wines with gentle acidity, offering notes of peach, pear, blossom and subtle herbal tones. Styles range from dry and crisp to slightly off-dry, depending on the region. Widely planted across Germany, Austria, Switzerland and parts of Central Europe, Müller-Thurgau has regained appreciation for its freshness and purity when carefully grown and sensitively vinified.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.

Müller-Thurgau is a white grape variety created in Switzerland in 1882 by Dr Hermann Müller, originally from the canton of Thurgau. It is a crossing of Riesling and Madeleine Royale, bred to deliver earlier ripening and reliable yields in cooler climates. The grape produces soft, aromatic wines with gentle acidity, offering notes of peach, pear, blossom and subtle herbal tones. Styles range from dry and crisp to slightly off-dry, depending on the region. Widely planted across Germany, Austria, Switzerland and parts of Central Europe, Müller-Thurgau has regained appreciation for its freshness and purity when carefully grown and sensitively vinified.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.

Müller-Thurgau is a white grape variety created in Switzerland in 1882 by Dr Hermann Müller, originally from the canton of Thurgau. It is a crossing of Riesling and Madeleine Royale, bred to deliver earlier ripening and reliable yields in cooler climates. The grape produces soft, aromatic wines with gentle acidity, offering notes of peach, pear, blossom and subtle herbal tones. Styles range from dry and crisp to slightly off-dry, depending on the region. Widely planted across Germany, Austria, Switzerland and parts of Central Europe, Müller-Thurgau has regained appreciation for its freshness and purity when carefully grown and sensitively vinified.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.