Winery K.H. Schneider - Director's Cut

Winery K.H. SchneiderDirector's Cut

The Director's Cut of Winery K.H. Schneider is a red wine from the region of Nahe.
This wine generally goes well with

Details and technical informations about Winery K.H. Schneider's Director's Cut.

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

Discover the grape variety: Arbane

Arbane or arbanne is a very old white grape variety from the north/east of France, coming from the Aube and more precisely from the Champagne region. The Comité Interprofessionnel des Vins de Champagne wishes to preserve the use of traditional grape varieties of Champagne. The Arbane is a small bunch of grapes with small berries and a very sweet pulp, a late variety that needs sun and heat to concentrate all its sugars. It gives a wine rich in alcohol, elegant and nervous, with a floral nose and a nice acidity.

Informations about the Winery K.H. Schneider

The winery offers 43 different wines.
Its wines get an average rating of 3.8.
It is in the top 35 of the best estates in the region
It is located in Nahe

The Winery K.H. Schneider is one of of the world's great estates. It offers 37 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 70000 of of Germany wines
In the top 3500 of of Nahe wines
In the top 450000 of red wines
In the top 850000 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: Film maceration

A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.

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