Winery Amlinger & Sohn - Alter Riesling Trester

Winery Amlinger & SohnAlter Riesling Trester

The Alter Riesling Trester of Winery Amlinger & Sohn is a wine from the region of Mosel.
This wine generally goes well with
The Alter Riesling Trester of the Winery Amlinger & Sohn is in the top 0 of wines of Mosel.

Details and technical informations about Winery Amlinger & Sohn's Alter Riesling Trester.

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

Discover the grape variety: Vijariego Negro

Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and characteristic smoky volcanic notes. Distinctively insular profile. Preserved for its heritage value, it is part of the native Canarian grapes under study and embodies Atlantic island identity. Native Spanish black grape of the Canary Islands, grown mainly on Tenerife, recently rediscovered.

Informations about the Winery Amlinger & Sohn

The winery offers 62 different wines.
Its wines get an average rating of 4.
It is in the top 55 of the best estates in the region
It is located in Mosel

The Winery Amlinger & Sohn is one of of the world's great estates. It offers 52 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 150000 of of Germany wines
In the top 25000 of of Mosel wines
In the top 45000 of wines
In the top 1500000 wines of the world

The wine region of Mosel

Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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