Winery Brueder Eser - Grauburgunder

Winery Brueder EserGrauburgunder

The Grauburgunder of Winery Brueder Eser is a white wine from the region of Rheingau.
This wine generally goes well with

Details and technical informations about Winery Brueder Eser's Grauburgunder.

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

Discover the grape variety: Ribier noir

Most certainly originating from the department of Ardeche, more precisely from the region between Aubenas, Privas, Saint Péray, ... . It could also be found in the Galaure valley in the Drôme department as well as in Isère. It is said to be the mother of the raisin, another Ardèche grape variety. Today, Ribier is no longer planted, which means it is almost certain to disappear. It should not be confused with Alphonse Lavallée, which is synonymous with ribier, with marocain or ribier du Maroc, ... .

Informations about the Winery Brueder Eser

The winery offers 7 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Rheingau

The Winery Brueder Eser is one of of the world's greatest estates. It offers 7 wines for sale in the of Rheingau to come and discover on site or to buy online.

Top wine Rheingau
In the top 60000 of of Germany wines
In the top 4500 of of Rheingau wines
In the top 250000 of white wines
In the top 800000 wines of the world

The wine region of Rheingau

Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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