Winery Keber Kolling - Johanniter Trocken

Winery Keber KollingJohanniter Trocken

The Johanniter Trocken of Winery Keber Kolling is a wine from the region of Nahe.
This wine generally goes well with
The Johanniter Trocken of the Winery Keber Kolling is in the top 0 of wines of Nahe.

Details and technical informations about Winery Keber Kolling's Johanniter Trocken.

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

Discover the grape variety: Verdelho

The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.

Informations about the Winery Keber Kolling

The winery offers 23 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Nahe

The Winery Keber Kolling is one of of the world's greatest estates. It offers 14 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 50000 of of Germany wines
In the top 2500 of of Nahe wines
In the top 250000 of wines
In the top 800000 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: Bleeding

Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.

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