Domaine Viticole Kohll-Leuck - Saint Laurent

Domaine Viticole Kohll-LeuckSaint Laurent

The Saint Laurent of Domaine Viticole Kohll-Leuck is a wine from the region of Moselle.
This wine generally goes well with
The Saint Laurent of the Domaine Viticole Kohll-Leuck is in the top 0 of wines of Moselle.

Details and technical informations about Domaine Viticole Kohll-Leuck's Saint Laurent.

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

Discover the grape variety: Melnik

It is most certainly one of the oldest vitis vinifera varieties found mainly in the southwestern part of Bulgaria, and is not known elsewhere - except perhaps in neighbouring Greece and Macedonia - than in this country where it is recognized as endemic. It should not be confused with Ranna Melnishka Loza, also known as Melnik 55, which is the result of crosses between this Melnik and several known Vitis viniferas, including Valdiguié.

Informations about the Domaine Viticole Kohll-Leuck

The winery offers 28 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Moselle

The Domaine Viticole Kohll-Leuck is one of of the world's great estates. It offers 24 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 2000 of of Luxembourg wines
In the top 2000 of of Moselle wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Moselle

Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.

The word of the wine: Film maceration

A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.

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