Winery Baronesse Von Gilsa - Schwarzriesling

Winery Baronesse Von GilsaSchwarzriesling

The Schwarzriesling of Winery Baronesse Von Gilsa is a wine from the region of Nahe.
This wine generally goes well with
The Schwarzriesling of the Winery Baronesse Von Gilsa is in the top 0 of wines of Nahe.

Details and technical informations about Winery Baronesse Von Gilsa's Schwarzriesling.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Seibel 6468

Direct producer hybrid obtained by Albert Seibel (1844/1936), interbreeding between 4614 Seibel and 3011 Seibel. The 6468 Seibel was not multiplied very much, today it is not present in the vineyard anymore. It should be noted that it has been used in many other crosses to obtain, among others, the Villard blanc, the date tree of Saint Vallier, etc.

Informations about the Winery Baronesse Von Gilsa

The winery offers 11 different wines.
Its wines get an average rating of 3.2.
It is in the top 5 of the best estates in the region
It is located in Nahe

The Winery Baronesse Von Gilsa is one of of the world's greatest estates. It offers 3 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 150000 of of Germany wines
In the top 7000 of of Nahe wines
In the top 700000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

Other wines of Winery Baronesse Von Gilsa

See all wines from Winery Baronesse Von Gilsa

Other wines of Nahe

See the best wines from of Nahe