Winery Klosterkellerei Jakobsberg - Di Piu Weisswein Cuvée Feinherb

Winery Klosterkellerei JakobsbergDi Piu Weisswein Cuvée Feinherb

The Di Piu Weisswein Cuvée Feinherb of Winery Klosterkellerei Jakobsberg is a white wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Klosterkellerei Jakobsberg's Di Piu Weisswein Cuvée Feinherb.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Frankenthal

A table grape with long bunches and spherical blue-black berries with thick skin and juicy flesh, delivering a pleasant sweet flavour. Late-ripening. Very rarely vinified. Cultivated for fresh consumption in Germany, Austria and Switzerland, prized for its sweetness, attractive table appearance and good keeping. A witness to Germanic ampelographic heritage, grown since the Middle Ages in Central Europe.

Informations about the Winery Klosterkellerei Jakobsberg

The winery offers 37 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Rheinhessen

The Winery Klosterkellerei Jakobsberg is one of of the world's great estates. It offers 23 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 70000 of of Germany wines
In the top 15000 of of Rheinhessen wines
In the top 300000 of white wines
In the top 900000 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: Food and wine pairing

It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).

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