Winery Claes Schmitt - Eiszeit Riesling Auslese

Winery Claes SchmittEiszeit Riesling Auslese

The Eiszeit Riesling Auslese of Winery Claes Schmitt is a wine from the region of Mosel.
This wine generally goes well with
The Eiszeit Riesling Auslese of the Winery Claes Schmitt is in the top 0 of wines of Mosel.

Details and technical informations about Winery Claes Schmitt's Eiszeit Riesling Auslese.

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

Discover the grape variety: Béquignol

Deeply coloured, structured reds with a sustained purple robe, firm tannins, an ample palate and moderate acidity; signature aromas of dark fruits (blackberry, blackcurrant), spices and rustic notes from Aveyron. Full-bodied, age-worthy style. Preserved in a few heritage plots of the IGP Aveyron, among the ancient South-West varieties studied for their genetic interest. Indigenous French black grape from the South-West, grown in Aveyron and the Lot.

Informations about the Winery Claes Schmitt

The winery offers 36 different wines.
Its wines get an average rating of 3.9.
It is in the top 35 of the best estates in the region
It is located in Mosel

The Winery Claes Schmitt is one of of the world's great estates. It offers 27 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 95000 of of Germany wines
In the top 20000 of of Mosel wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Mosel

Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.

The word of the wine: Wooded

A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.

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