Winery Geistermuhle - Portugieser Trocken

Winery GeistermuhlePortugieser Trocken

The Portugieser Trocken of Winery Geistermuhle is a red wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Geistermuhle's Portugieser Trocken.

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

Discover the grape variety: Blanqueiron

Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.

Informations about the Winery Geistermuhle

The winery offers 9 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Pfalz

The Winery Geistermuhle is one of of the world's greatest estates. It offers 7 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 90000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 500000 of red wines
In the top 1000000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

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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