Winery Fleischer - Rheinhessen Feinherb Rivaner

Winery FleischerRheinhessen Feinherb Rivaner

The Rheinhessen Feinherb Rivaner of Winery Fleischer is a white wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Fleischer's Rheinhessen Feinherb Rivaner.

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

Discover the grape variety: Mauzac Noir

Light and fruity reds with a clear ruby colour, soft tannins and supple palate, with simple aromas of red fruit (cherry, raspberry) and floral notes. An airy profile with light colour, very rare. Preserved for its heritage value, it survives in a few confidential plots within Gaillac AOC and Limoux AOC. A dark-skinned mutation of Mauzac Blanc, an indigenous French variety from the South-West studied for its genetic interest.

Informations about the Winery Fleischer

The winery offers 18 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Rheinhessen

The Winery Fleischer is one of of the world's greatest estates. It offers 16 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 30000 of of Germany wines
In the top 5000 of of Rheinhessen wines
In the top 200000 of white wines
In the top 550000 wines of the world

The wine region of Rheinhessen

71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).

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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