Winery Amadeus - Gelber Muskateller

Winery AmadeusGelber Muskateller

The Gelber Muskateller of Winery Amadeus is a white wine from the region of Aegean.
This wine generally goes well with

Details and technical informations about Winery Amadeus's Gelber Muskateller.

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

Discover the grape variety: Sagrantino

Monumental, intensely colored reds with a deep dark ruby robe, the world's most powerful tannins and a dense palate, with signature aromas of ripe black fruits (blackberry, blackcurrant), plum, spices, Mediterranean herbs, leather and balsamic notes. Exceptional ageing potential. The undisputed star of Sagrantino di Montefalco DOCG, one of Italy's great reds. Indigenous Italian variety from Umbria, grown almost exclusively around Montefalco.

Informations about the Winery Amadeus

The winery offers 18 different wines.
Its wines get an average rating of 3.6.
It is in the top 20 of the best estates in the region
It is located in Aegean

The Winery Amadeus is one of of the world's great estates. It offers 16 wines for sale in the of Aegean to come and discover on site or to buy online.

Top wine Aegean
In the top 2000 of of Turkey wines
In the top 350 of of Aegean wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Aegean

Turkey's largest wine region on the western Anatolian coast (Izmir, Manisa, Denizli), ~53% of Turkish wine. Cal Karasi as a light, fresh red with signature notes of strawberry, tart cherry, pomegranate, flowers and a peppery touch, fine tannins — atypical eastern Mediterranean style. Kalecik Karasi rounder and silkier (cherry, raspberry). Sultaniye as a neutral white.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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