Winery Emrich Montigny - Cuvee Vp

Winery Emrich MontignyCuvee Vp

The Cuvee Vp of Winery Emrich Montigny is a wine from the region of Nahe.
This wine generally goes well with
The Cuvee Vp of the Winery Emrich Montigny is in the top 0 of wines of Nahe.

Details and technical informations about Winery Emrich Montigny's Cuvee Vp.

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

Discover the grape variety: Lercat

Most certainly Pyrenean of Jurançonnais more precisely. It has long been confused with the lauzet, although its leaves are somewhat different. It is practically no longer present in the vineyards, which means that it is clearly on the way out. Published genetic analyses have revealed that it is related to one or more grape varieties, including Courbu Blanc. For more information, click here! - Synonymy: Arcat in Lasseube (Pyrénées atlantiques) (the synonymy of the grape varieties, click here!).

Informations about the Winery Emrich Montigny

The winery offers 34 different wines.
Its wines get an average rating of 4.
It is in the top 15 of the best estates in the region
It is located in Nahe

The Winery Emrich Montigny is one of of the world's great estates. It offers 19 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 80000 of of Germany wines
In the top 4000 of of Nahe wines
In the top 500000 of wines
In the top 1000000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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