Winery Clos des EglantiersRivaner
White wine
This wine generally goes well with
The Rivaner of the Winery Clos des Eglantiers is in the top 40 of wines of Luxembourg and in the top 30 of wines of Luxembourg.
Wine flavors and olphactive analysis
On the nose the Rivaner of Winery Clos des Eglantiers in the region of Luxembourg often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Details and technical informations about Winery Clos des Eglantiers's Rivaner.
Discover the grape variety: Arandell
An interspecific cross between NY88.0514.0184 and NY84.0101.03 obtained in 1995 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It is found in some American wine regions, interesting for its resistance to the main cryptogamic diseases and for its wine in particular in the production of original rosés. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Rivaner from Winery Clos des Eglantiers are 2012, 2018, 2014, 2016 and 2015.
Informations about the Winery Clos des Eglantiers
The Winery Clos des Eglantiers is one of of the world's greatest estates. It offers 8 wines for sale in the of Luxembourg to come and discover on site or to buy online.
The wine region of Luxembourg
Luxembourg (officially the 'Grand Duchy of Luxembourg') is a landlocked nation at the junction of Belgium, Germany and France. It is a small country in comparison to its neighbors, extending just 80km (50 miles) North to South and 50km (30 miles) west to east, it covers just over 2,500 square kilometers (960sq miles). Only 1 percent of this is given over to viticulture. Located in the north of Western Europe, this is one of the world's cooler wine regions.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
