Winery Gut Hermes - Cuvée G Trocken

Winery Gut HermesCuvée G Trocken

Wine of Germany Sparkling wine of Mosel of Germany
The Cuvée G Trocken of Winery Gut Hermes is a sparkling wine from the region of Mosel.
This wine generally goes well with

Details and technical informations about Winery Gut Hermes's Cuvée G Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Couston

Light and simply fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity, featuring undemonstrative red fruit aromas. Discreet rustic profile. Almost extinct in commercial cultivation, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage grape varieties under study. Rare French black grape, once grown in the South-West.

Informations about the Winery Gut Hermes

The winery offers 19 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 Mosel

The Winery Gut Hermes is one of of the world's greatest estates. It offers 16 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 50000 of of Germany wines
In the top 9500 of of Mosel wines
In the top 60000 of sparkling wines
In the top 750000 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: Amber

(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.

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