Domaine Salamander - Siegerrebe

Domaine SalamanderSiegerrebe

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Siegerrebe of Domaine Salamander is a white wine from the region of Limburg.
This wine generally goes well with

Details and technical informations about Domaine Salamander's Siegerrebe.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Siegerrebe

An intraspecific cross between the Madeleine angevine and the Gewurztraminer obtained in 1929 by Georg Scheu at the Alzey testing station (Germany). Almost unknown in France, it can be found in Germany, Denmark, the Netherlands, Belgium, Sweden, Switzerland, England, the United States, Canada, etc.

Informations about the Domaine Salamander

The winery offers 14 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Limburg

The Domaine Salamander is one of of the world's greatest estates. It offers 16 wines for sale in the of Limburg to come and discover on site or to buy online.

Top wine Limburg
In the top 300 of of Netherlands wines
In the top 150 of of Limburg wines
In the top 250000 of white wines
In the top 750000 wines of the world

The wine region of Limburg

The Netherlands is a country in Northern Europe, often referred to as "Holland". The latter is the name of the former county in the western Netherlands where the key cities of Amsterdam, Rotterdam and The Hague are located. Holland is a constituent country of the Kingdom of the Netherlands, which includes Aruba, Curaçao and Sint Maarten, its overseas island territories in the Caribbean. To complicate matters further, the demonym for the Netherlands is "Dutch".

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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.

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