Winery Werner Lay - Pink Plaisir Riesling Halbtrocken

Winery Werner LayPink Plaisir Riesling Halbtrocken

The Pink Plaisir Riesling Halbtrocken of Winery Werner Lay is a wine from the region of Mosel.
This wine generally goes well with
The Pink Plaisir Riesling Halbtrocken of the Winery Werner Lay is in the top 0 of wines of Mosel.

Details and technical informations about Winery Werner Lay's Pink Plaisir Riesling Halbtrocken.

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

Discover the grape variety: Ugni blanc et rose

Italian origin most certainly, more precisely from Tuscany. It is registered in the Official Catalogue of wine grape varieties list A1. Published genetic analysis has revealed that it is related to the vermentino and for more details click here!

Informations about the Winery Werner Lay

The winery offers 16 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Mosel

The Winery Werner Lay is one of of the world's greatest estates. It offers 14 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 75000 of of Germany wines
In the top 15000 of of Mosel wines
In the top 50000 of wines
In the top 1000000 wines of the world

The wine region of Mosel

Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.

News related to this wine

Decanter magazine latest issue: September 2023

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A Spanish red retailing at €1,700 joins the Wines From Another World portfolio

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The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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