Winery GöhringBlanc de Blanc Trocken

wine of Rheinhessen of Germany

The Blanc de Blanc Trocken of Winery Göhring is a wine from the region of Rheinhessen.
This wine generally goes well with
The Blanc de Blanc Trocken of the Winery Göhring is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Göhring's Blanc de Blanc Trocken.

Winery

Winery Göhring

Grape varieties

Region/Great wine region

Rheinhessen

Country

Germany

Style of wine

Alcohol

12.5°

Allergens

Contains sulfites

Discover the grape variety: Durif

Powerful, deeply coloured reds with an inky, near-black robe, firm tannins and dense palate. Intense aromas of blackberry, plum, blackcurrant, black pepper, chocolate, spices and balsamic notes. Fine ageing potential. Near-extinct in France, it became a star as Petite Sirah in California (Napa, Lodi, Paso Robles) and is emblematic of Rutherglen, Australia. French variety created in 1880 by François Durif in the Isère (spontaneous cross of Syrah × Peloursin).

Informations about the Winery Göhring

The winery offers 90 different wines.

Its wines get an average rating of 3.9.

It is in the top 75 of the best estates in the region

It is located in Rheinhessen

Find the Winery Göhring on Facebook

The Winery Göhring is one of of the world's great estates. It offers 70 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

In the top 150000 of of Germany wines

In the top 90 of of Rheinhessen wines

In the top 400000 of wines

In the top 1500000 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: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.