Winery Dauns - Reiler vom Heissen Stein Riesling Brut

Winery DaunsReiler vom Heissen Stein Riesling Brut

The Reiler vom Heissen Stein Riesling Brut of Winery Dauns is a wine from the region of Mosel.
This wine generally goes well with
The Reiler vom Heissen Stein Riesling Brut of the Winery Dauns is in the top 0 of wines of Mosel.

Details and technical informations about Winery Dauns's Reiler vom Heissen Stein Riesling Brut.

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

Discover the grape variety: Tempranillo

Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.

Informations about the Winery Dauns

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Dauns is one of of the world's greatest estates. It offers 11 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 60000 of of Germany wines
In the top 15000 of of Mosel wines
In the top 75000 of wines
In the top 850000 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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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