Winery Krughof - Bornheimer Adelberg Scheurebe Feinherb

Winery KrughofBornheimer Adelberg Scheurebe Feinherb

The Bornheimer Adelberg Scheurebe Feinherb of Winery Krughof is a wine from the region of Rheinhessen.
This wine generally goes well with
The Bornheimer Adelberg Scheurebe Feinherb of the Winery Krughof is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Krughof's Bornheimer Adelberg Scheurebe Feinherb.

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

Discover the grape variety: Chancellor

Coloured and fruity reds with a dense ruby robe, supple tannins and fresh acidity, with aromas of red and black fruits (cherry, blackberry, plum), soft spices and slightly herbaceous notes. Round mouthfeel, best drunk young. A highly frost- and disease-resistant hybrid, the driving force of northern vineyards: north-eastern USA (Finger Lakes, Pennsylvania) and Canada (Ontario). A French hybrid created around 1920 by Albert Seibel (Seibel 7053).

Informations about the Winery Krughof

The winery offers 52 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Rheinhessen

The Winery Krughof is one of of the world's great estates. It offers 34 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 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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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