Caves René Bentz - Chardonnay

Caves René BentzChardonnay

The Chardonnay of Caves René Bentz is a white wine from the region of Moselle.
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Caves René Bentz is in the top 40 of wines of Moselle.

Details and technical informations about Caves René Bentz's Chardonnay.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Informations about the Caves René Bentz

The winery offers 27 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Moselle
Find the Caves René Bentz on Facebook

The Caves René Bentz is one of of the world's greatest estates. It offers 26 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 650 of of Luxembourg wines
In the top 45 of of Moselle wines
In the top 150000 of white wines
In the top 500000 wines of the world

The wine region of Moselle

World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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