Winery Eberle Runkel - Regent

Winery Eberle RunkelRegent

The Regent of Winery Eberle Runkel is a wine from the region of Rheinhessen.
This wine generally goes well with
The Regent of the Winery Eberle Runkel is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Eberle Runkel's Regent.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Loureiro

Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.

Informations about the Winery Eberle Runkel

The winery offers 45 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Rheinhessen

The Winery Eberle Runkel is one of of the world's great estates. It offers 9 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 150000 of of Germany wines
In the top 20000 of of Rheinhessen wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

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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