Winery Alfred Eigelshoven - Briedeler Herzchen Spatlese Mosel Kerner

Winery Alfred EigelshovenBriedeler Herzchen Spatlese Mosel Kerner

The Briedeler Herzchen Spatlese Mosel Kerner of Winery Alfred Eigelshoven is a wine from the region of Mosel.
This wine generally goes well with
The Briedeler Herzchen Spatlese Mosel Kerner of the Winery Alfred Eigelshoven is in the top 0 of wines of Mosel.

Details and technical informations about Winery Alfred Eigelshoven's Briedeler Herzchen Spatlese Mosel Kerner.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Ancellotta

A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.

Informations about the Winery Alfred Eigelshoven

The winery offers 15 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Alfred Eigelshoven is one of of the world's greatest estates. It offers 13 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 40000 of of Germany wines
In the top 8000 of of Mosel wines
In the top 200000 of wines
In the top 700000 wines of the world

The wine region of Mosel

Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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