Winery Bungert Mauer - Ockenheimer Laberstall Im Barrique Gereift Regent

Winery Bungert MauerOckenheimer Laberstall Im Barrique Gereift Regent

The Ockenheimer Laberstall Im Barrique Gereift Regent of Winery Bungert Mauer is a red wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Bungert Mauer's Ockenheimer Laberstall Im Barrique Gereift Regent.

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

Discover the grape variety: Regent

Richly coloured and structured reds with a deep purple colour and supple tannins, on aromas of blackcurrant, blackberry, plum, spices and discreet herbal notes. Round palate, fruity finish. A disease-resistant hybrid (downy and powdery mildew), it produces modern organic reds in Germany (Rheinhessen, Palatinate), Switzerland, Belgium and the Netherlands. Created in 1967 at Geilweilerhof by Gerhardt Alleweldt.

Informations about the Winery Bungert Mauer

The winery offers 36 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 Rheinhessen

The Winery Bungert Mauer is one of of the world's greatest estates. It offers 34 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 5000 of of Rheinhessen wines
In the top 300000 of red 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: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.

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