Winery Feinkost Moser - Chardonnay Trocken

Winery Feinkost MoserChardonnay Trocken

The Chardonnay Trocken of Winery Feinkost Moser is a wine from the region of Western Cape.
This wine generally goes well with
The Chardonnay Trocken of the Winery Feinkost Moser is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Feinkost Moser's Chardonnay Trocken.

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

Discover the grape variety: Aromella

Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.

Informations about the Winery Feinkost Moser

The winery offers 9 different wines.
Its wines get an average rating of 3.3.
It is in the top 5 of the best estates in the region
It is located in Western Cape

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

Top wine Western Cape
In the top 150000 of of South Africa wines
In the top 25000 of of Western Cape wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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