Winery Georges Constantin Buzea - Riesling

Winery Georges Constantin BuzeaRiesling

The Riesling of Winery Georges Constantin Buzea is a white wine from the region of Moselle.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Georges Constantin Buzea's Riesling.

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

Discover the grape variety: Riesling

Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.

Informations about the Winery Georges Constantin Buzea

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Moselle

The Winery Georges Constantin Buzea is one of of the world's greatest estates. It offers 14 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 200000 of of France wines
In the top 150 of of Moselle wines
In the top 250000 of white wines
In the top 700000 wines of the world

The wine region of Moselle

World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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