Winery Kloster-Kraul - Momentum S

Winery Kloster-KraulMomentum S

The Momentum S of Winery Kloster-Kraul is a wine from the region of Rheinhessen.
This wine generally goes well with
The Momentum S of the Winery Kloster-Kraul is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Kloster-Kraul's Momentum S.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Allegro

Supple, fruity reds with an intense ruby color, smooth tannins and a generous palate, offering aromas of red fruits (cherry, raspberry, strawberry), plum, soft spices and floral notes. A modern, drink-young profile. Early-ripening interspecific variety resistant to fungal disease, leading variety in organic northern vineyards: Germany, Switzerland, Belgium and the Netherlands, adapted to cool climates. Modern hybrid created for organic and sustainable viticulture.

Informations about the Winery Kloster-Kraul

The winery offers 20 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Rheinhessen

The Winery Kloster-Kraul is one of of the world's greatest estates. It offers 13 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 450000 of wines
In the top 800000 wines of the world

The wine region of Rheinhessen

71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).

The word of the wine: Tanin

A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.

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