Winery Hermann Heinrich Peitz - Wallhäuser Backöfchen Weissburgunder Brut

Winery Hermann Heinrich PeitzWallhäuser Backöfchen Weissburgunder Brut

Wine of Germany Sparkling wine of Nahe of Germany
The Wallhäuser Backöfchen Weissburgunder Brut of Winery Hermann Heinrich Peitz is a sparkling wine from the region of Nahe.
This wine generally goes well with

Details and technical informations about Winery Hermann Heinrich Peitz's Wallhäuser Backöfchen Weissburgunder Brut.

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

Discover the grape variety: Rondo

An interspecific cross between Zarya Severa (Sayanets Malengra x Amurensis) - a Russian variety - and Saint Laurent, obtained in 1964 by Vilem Kraus (Czech Republic) and then tested at the Geisenheim Research Institute (Germany). It can be found in Germany, Denmark, the Netherlands, Belgium, England, Ireland and Switzerland, but is virtually unknown in France.

Informations about the Winery Hermann Heinrich Peitz

The winery offers 50 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Nahe

The Winery Hermann Heinrich Peitz is one of of the world's greatest estates. It offers 41 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 40000 of of Germany wines
In the top 2000 of of Nahe wines
In the top 50000 of sparkling wines
In the top 650000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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