Winery Alfred Heil - Berg Riesling Auslese Trocken

Winery Alfred HeilBerg Riesling Auslese Trocken

The Berg Riesling Auslese Trocken of Winery Alfred Heil is a wine from the region of Nahe.
This wine generally goes well with
The Berg Riesling Auslese Trocken of the Winery Alfred Heil is in the top 0 of wines of Nahe.

Details and technical informations about Winery Alfred Heil's Berg Riesling Auslese Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Perdin

Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.

Informations about the Winery Alfred Heil

The winery offers 12 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Nahe

The Winery Alfred Heil is one of of the world's greatest estates. It offers 7 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 90000 of of Germany wines
In the top 4500 of of Nahe wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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