Winery G. Schlink - Grauer Burgunder Spätlese Feinherb

Winery G. SchlinkGrauer Burgunder Spätlese Feinherb

The Grauer Burgunder Spätlese Feinherb of Winery G. Schlink is a wine from the region of Nahe.
This wine generally goes well with
The Grauer Burgunder Spätlese Feinherb of the Winery G. Schlink is in the top 0 of wines of Nahe.

Details and technical informations about Winery G. Schlink's Grauer Burgunder Spätlese Feinherb.

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

Discover the grape variety: Auxerrois

Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.

Informations about the Winery G. Schlink

The winery offers 24 different wines.
Its wines get an average rating of 3.6.
It is in the top 20 of the best estates in the region
It is located in Nahe

The Winery G. Schlink is one of of the world's great estates. It offers 20 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 150000 of of Germany wines
In the top 6500 of of Nahe wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Nahe

Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).

The word of the wine: Ventilation

Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.

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