Winery Pieroth - Illmitzer Kaisergarten Trockenbeerenauslese

Winery PierothIllmitzer Kaisergarten Trockenbeerenauslese

Wine of Germany Sweet wine of Nahe of Germany
The Illmitzer Kaisergarten Trockenbeerenauslese of Winery Pieroth is a sweet wine from the region of Nahe.
This wine generally goes well with

Details and technical informations about Winery Pieroth's Illmitzer Kaisergarten Trockenbeerenauslese.

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

Discover the grape variety: Alval

Intraspecific crossing obtained in 1958 between the dabouki and the Alphonse Lavallée, registered in the Official Catalogue of table and wine grape varieties (double end) list A1.

Informations about the Winery Pieroth

The winery offers 921 different wines.
Its wines get an average rating of 3.9.
This winery is part of the Pieroth.
It is in the top 500 of the best estates in the region
It is located in Nahe
Find the Winery Pieroth on Facebook and on Twitter

The Winery Pieroth is one of wineries to follow in Nahe.. It offers 791 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 90000 of of Germany wines
In the top 20000 of of Nahe wines
In the top 40000 of sweet wines
In the top 1500000 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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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