Winery Dr. Hubert Gänz - St. Laurent Rosé Trocken

Winery Dr. Hubert GänzSt. Laurent Rosé Trocken

The St. Laurent Rosé Trocken of Winery Dr. Hubert Gänz is a pink wine from the region of Nahe.
This wine generally goes well with

Details and technical informations about Winery Dr. Hubert Gänz's St. Laurent Rosé Trocken.

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

Discover the grape variety: Tardif

Simple, fresh dry whites with a pale golden hue, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the group of ancient varieties whose commercial spread has almost disappeared and which are studied for their genetic and historical interest. Rare French white variety, poorly documented.

Informations about the Winery Dr. Hubert Gänz

The winery offers 53 different wines.
Its wines get an average rating of 3.7.
It is in the top 35 of the best estates in the region
It is located in Nahe

The Winery Dr. Hubert Gänz is one of of the world's great estates. It offers 40 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 70000 of of Germany wines
In the top 4000 of of Nahe wines
In the top 45000 of pink wines
In the top 900000 wines of the world

The wine region of Nahe

Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).

The word of the wine: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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