Winery Betuws WijndomeinLinge Wit Johanniter
White wine
This wine generally goes well with
The Linge Wit Johanniter of the Winery Betuws Wijndomein is in the top 20 of wines of Netherlands and in the top 5 of wines of Gelderland.
Wine flavors and olphactive analysis
On the nose the Linge Wit Johanniter of Winery Betuws Wijndomein in the region of Gelderland often reveals types of flavors of citrus, apples or minerality and sometimes also flavors of earth, tree fruit or citrus fruit.
Details and technical informations about Winery Betuws Wijndomein's Linge Wit Johanniter.
Discover the grape variety: Johanniter
An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.
Last vintages of this wine
The best vintages of Linge Wit Johanniter from Winery Betuws Wijndomein are 2016, 2018, 2013, 2019 and 2017.
Informations about the Winery Betuws Wijndomein
The Winery Betuws Wijndomein is one of of the world's greatest estates. It offers 27 wines for sale in the of Gelderland to come and discover on site or to buy online.
The wine region of Gelderland
The wine region of Gelderland of Netherlands. Wineries and vineyards like the Domaine Betuws Wijndomein or the Domaine Betuws Wijndomein produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Gelderland are Johanniter, Regent and Solaris, they are then used in wines in blends or as a single variety. On the nose of Gelderland often reveals types of flavors of citrus, apples or minerality and sometimes also flavors of earth, tree fruit or citrus fruit.
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
