Winery Becker-Steinhauer - Mülheimer Sonnenlay Riesling Eiswein

Winery Becker-SteinhauerMülheimer Sonnenlay Riesling Eiswein

The Mülheimer Sonnenlay Riesling Eiswein of Winery Becker-Steinhauer is a wine from the region of Mosel.
This wine generally goes well with
The Mülheimer Sonnenlay Riesling Eiswein of the Winery Becker-Steinhauer is in the top 0 of wines of Mosel.

Details and technical informations about Winery Becker-Steinhauer's Mülheimer Sonnenlay Riesling Eiswein.

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

Discover the grape variety: Queen

Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.

Informations about the Winery Becker-Steinhauer

The winery offers 30 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Mosel

The Winery Becker-Steinhauer is one of of the world's great estates. It offers 25 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 20000 of 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: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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