Winery Karl Friedrich Best - Mettenheimer Rotwein Rheinhessen Portugieser

Winery Karl Friedrich BestMettenheimer Rotwein Rheinhessen Portugieser

The Mettenheimer Rotwein Rheinhessen Portugieser of Winery Karl Friedrich Best is a red wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Karl Friedrich Best's Mettenheimer Rotwein Rheinhessen Portugieser.

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

Discover the grape variety: Subéreux

An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .

Informations about the Winery Karl Friedrich Best

The winery offers 12 different wines.
Its wines get an average rating of 3.1.
It is in the top 3 of the best estates in the region
It is located in Rheinhessen

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

Top wine Rheinhessen
In the top 55000 of of Germany wines
In the top 9000 of of Rheinhessen wines
In the top 400000 of red wines
In the top 750000 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: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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