Winery J.B. Becker - Alte Reben

Winery J.B. BeckerAlte Reben

The Alte Reben of Winery J.B. Becker is a wine from the region of Rheingau.
This wine generally goes well with
The Alte Reben of the Winery J.B. Becker is in the top 0 of wines of Rheingau.

Details and technical informations about Winery J.B. Becker's Alte Reben.

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

Discover the grape variety: Belair

Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.

Informations about the Winery J.B. Becker

The winery offers 46 different wines.
Its wines get an average rating of 4.
It is in the top 40 of the best estates in the region
It is located in Rheingau

The Winery J.B. Becker is one of of the world's great estates. It offers 39 wines for sale in the of Rheingau to come and discover on site or to buy online.

Top wine Rheingau
In the top 60000 of of Germany wines
In the top 5000 of of Rheingau wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Rheingau

Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.

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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.

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