Winery Esseln Kastanienhof - Bacchus Barique Trocken

Winery Esseln KastanienhofBacchus Barique Trocken

The Bacchus Barique Trocken of Winery Esseln Kastanienhof is a wine from the region of Mosel.
This wine generally goes well with
The Bacchus Barique Trocken of the Winery Esseln Kastanienhof is in the top 0 of wines of Mosel.

Details and technical informations about Winery Esseln Kastanienhof's Bacchus Barique Trocken.

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

Discover the grape variety: Saint Laurent

This grape variety was formerly cultivated in the southwest and in Alsace and the Toul region. It is also known in Germany, Austria, Luxembourg and Czechoslovakia. In France, it is no longer multiplied and is therefore in danger of disappearing.

Informations about the Winery Esseln Kastanienhof

The winery offers 10 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Mosel

The Winery Esseln Kastanienhof is one of of the world's greatest estates. It offers 9 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 100000 of of Germany wines
In the top 20000 of of Mosel wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Mosel

Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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