Winery Bianka and Daniel Schmitt - Pétillant Weiss

Winery Bianka and Daniel SchmittPétillant Weiss

The Pétillant Weiss of Winery Bianka and Daniel Schmitt is a sparkling wine from the region of Rheinhessen.
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with poultry, appetizers and snacks or lean fish.

Details and technical informations about Winery Bianka and Daniel Schmitt's Pétillant Weiss.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Riesling

Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.

Informations about the Winery Bianka and Daniel Schmitt

The winery offers 35 different wines.
Its wines get an average rating of 4.
This winery is part of the Schmitt.
It is in the top 30 of the best estates in the region
It is located in Rheinhessen

The Winery Bianka and Daniel Schmitt is one of of the world's great estates. It offers 32 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 30000 of of Germany wines
In the top 4500 of of Rheinhessen wines
In the top 45000 of sparkling wines
In the top 550000 wines of the world

The wine region of Rheinhessen

71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).

The word of the wine: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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