Winery Gutsverwaltung StiftungsErdener Treppchen Riesling Spätlese Trocken
Sweet wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Erdener Treppchen Riesling Spätlese Trocken
Pairings that work perfectly with Erdener Treppchen Riesling Spätlese Trocken
Original food and wine pairings with Erdener Treppchen Riesling Spätlese Trocken
The Erdener Treppchen Riesling Spätlese Trocken of Winery Gutsverwaltung Stiftungs matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of cannelloni of meat, pageot or papillotes of swordfish with curry.
Details and technical informations about Winery Gutsverwaltung Stiftungs's Erdener Treppchen Riesling Spätlese Trocken.
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.
Last vintages of this wine
The best vintages of Erdener Treppchen Riesling Spätlese Trocken from Winery Gutsverwaltung Stiftungs are 0, 2011
Informations about the Winery Gutsverwaltung Stiftungs
The Winery Gutsverwaltung Stiftungs is one of of the world's greatest estates. It offers 14 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
