Winery Brühler Hof - Regent Rheinhessen Trocken

Winery Brühler HofRegent Rheinhessen Trocken

The Regent Rheinhessen Trocken of Winery Brühler Hof is a red wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Brühler Hof's Regent Rheinhessen Trocken.

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

Discover the grape variety: Golden muscat

Aromatic, sweet and original whites with a pale golden color, supple palate and variable acidity, offering intense signature aromas of muscat, fresh grapes, white flowers and characteristic foxy notes (typical of Vitis labrusca, reminiscent of strawberry and candy). An exotic, indulgent profile. Grown in the north-east USA (New York) and widely exported to Japan for sweet wines, sparkling and table grape consumption. American hybrid created in 1925.

Informations about the Winery Brühler Hof

The winery offers 26 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Rheinhessen

The Winery Brühler Hof is one of of the world's great estates. It offers 21 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 150000 of of Germany wines
In the top 5500 of of Rheinhessen wines
In the top 600000 of red wines
In the top 1500000 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: 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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