Winery Alois Boesen - Rivaner Feinherb Mosel

Winery Alois BoesenRivaner Feinherb Mosel

The Rivaner Feinherb Mosel of Winery Alois Boesen is a white wine from the region of Mosel.
This wine generally goes well with

Details and technical informations about Winery Alois Boesen's Rivaner Feinherb Mosel.

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

Discover the grape variety: Rondo

An interspecific cross between Zarya Severa (Sayanets Malengra x Amurensis) - a Russian variety - and Saint Laurent, obtained in 1964 by Vilem Kraus (Czech Republic) and then tested at the Geisenheim Research Institute (Germany). It can be found in Germany, Denmark, the Netherlands, Belgium, England, Ireland and Switzerland, but is virtually unknown in France.

Informations about the Winery Alois Boesen

The winery offers 19 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Alois Boesen is one of of the world's greatest estates. It offers 19 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 35000 of of Germany wines
In the top 6500 of of Mosel wines
In the top 200000 of white wines
In the top 600000 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: 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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