Domaines Vinsmoselle - Chastel de Schuerels Pinot Noir Rosé

Domaines VinsmoselleChastel de Schuerels Pinot Noir Rosé

The Chastel de Schuerels Pinot Noir Rosé of Domaines Vinsmoselle is a wine from the region of Moselle.
This wine generally goes well with
The Chastel de Schuerels Pinot Noir Rosé of the Domaines Vinsmoselle is in the top 0 of wines of Moselle.

Details and technical informations about Domaines Vinsmoselle's Chastel de Schuerels Pinot Noir Rosé.

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

Discover the grape variety: Divico

Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.

Informations about the Domaines Vinsmoselle

The winery offers 185 different wines.
Its wines get an average rating of 3.6.
It is in the top 150 of the best estates in the region
It is located in Moselle

The Domaines Vinsmoselle is one of wineries to follow in Moselle.. It offers 177 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 1500 of of Luxembourg wines
In the top 1500 of of Moselle wines
In the top 50000 of wines
In the top 950000 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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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