Winery Andreas Oster - Odernheimer Petersberg Auslese

Winery Andreas OsterOdernheimer Petersberg Auslese

The Odernheimer Petersberg Auslese of Winery Andreas Oster is a red wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Andreas Oster's Odernheimer Petersberg Auslese.

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

Discover the grape variety: Humagne rouge

It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.

Informations about the Winery Andreas Oster

The winery offers 117 different wines.
Its wines get an average rating of 3.4.
It is in the top 454 of the best estates in the region
It is located in Rheinhessen

The Winery Andreas Oster is one of wineries to follow in Rheinhessen.. It offers 98 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

The word of the wine: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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