Winery Hermann Bossert - Riesling Sekt Brut

Winery Hermann BossertRiesling Sekt Brut

The Riesling Sekt Brut of Winery Hermann Bossert is a wine from the region of Rheinhessen.
This wine generally goes well with
The Riesling Sekt Brut of the Winery Hermann Bossert is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Hermann Bossert's Riesling Sekt Brut.

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

Discover the grape variety: Canner seedless

Cross between hunisa and sultana obtained in 1931 in the United States by Professor Harold P. Olmo of the University of Davis (California). In France, this variety is almost unknown, but it is listed in the official catalogue of vine varieties intended for canning.

Informations about the Winery Hermann Bossert

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 Rheinhessen

The Winery Hermann Bossert is one of of the world's greatest estates. It offers 6 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 85000 of of Germany wines
In the top 15000 of of Rheinhessen wines
In the top 90000 of wines
In the top 1500000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

The word of the wine: Tanin

A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.

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