Winery Hageling - Reberger Rosé

Winery HagelingReberger Rosé

The Reberger Rosé of Winery Hageling is a pink wine from the region of Flandre.
This wine generally goes well with

Details and technical informations about Winery Hageling's Reberger Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Mérille

Supple, fruity reds with a clear ruby colour, soft tannins and a charming palate, showing simple aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Airy profile to drink young. Preserved for its heritage value, it survives in a few patrimonial plots in Tarn-et-Garonne and Lot-et-Garonne, among the ancient varieties of the South-West under study. Also called Bouysset. Native black variety from South-West France, today rare.

Informations about the Winery Hageling

The winery offers 8 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Flandre

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

Top wine Flandre
In the top 250 of of Belgium wines
In the top 150 of of Flandre wines
In the top 30000 of pink wines
In the top 650000 wines of the world

The wine region of Flandre

Northern Belgian vineyard (~60% of national production), sandy and clay-limestone soils, temperate maritime climate comparable to Champagne 30 years ago. Signature Chardonnay as white king: taut and precise with notes of citrus, green apple, white flowers, brioche and chalky touch — base for fresh and precise sparklers. Aerial Pinot Noir (cherry, raspberry), round Pinot Meunier, vibrant Riesling. PIWI (Solaris, Johanniter) as complements.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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