Winery Bernhard Schott Sohne - Thomas Müntzer Rosee

Winery Bernhard Schott SohneThomas Müntzer Rosee

The Thomas Müntzer Rosee of Winery Bernhard Schott Sohne is a wine from the region of Nahe.
This wine generally goes well with
The Thomas Müntzer Rosee of the Winery Bernhard Schott Sohne is in the top 0 of wines of Nahe.

Details and technical informations about Winery Bernhard Schott Sohne's Thomas Müntzer Rosee.

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

Discover the grape variety: Durize

A very old variety, certainly originating from the Aosta Valley (Italy). According to published genetic analyses, it is directly related to the roussin and is the granddaughter of the cornalin from Valais. Nowadays, it is mainly cultivated in Switzerland and is practically endangered.

Informations about the Winery Bernhard Schott Sohne

The winery offers 23 different wines.
Its wines get an average rating of 4.
It is in the top 15 of the best estates in the region
It is located in Nahe

The Winery Bernhard Schott Sohne is one of of the world's great estates. It offers 5 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 6500 of of Nahe wines
In the top 75000 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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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