
Winery Battenfeld SpanierRiesling Calcis Sur Lie
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.

Taste structure of the Riesling Calcis Sur Lie from the Winery Battenfeld Spanier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Calcis Sur Lie of Winery Battenfeld Spanier in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Riesling Calcis Sur Lie
Pairings that work perfectly with Riesling Calcis Sur Lie
Original food and wine pairings with Riesling Calcis Sur Lie
The Riesling Calcis Sur Lie of Winery Battenfeld Spanier matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pasta carbonara almost like the real thing, yellow risotto with mussels or home-made white pudding.
Details and technical informations about Winery Battenfeld Spanier's Riesling Calcis Sur Lie.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Riesling Calcis Sur Lie from Winery Battenfeld Spanier are 0
Informations about the Winery Battenfeld Spanier
The Winery Battenfeld Spanier is one of of the world's great estates. It offers 59 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.














