Winery Lehner LukasWelschriesling Beerenauslese
Sweet wine
This wine generally goes well with
Details and technical informations about Winery Lehner Lukas's Welschriesling Beerenauslese.
Discover the grape variety: Rubilande
Light, lively rosés best enjoyed young, with a pale pink robe and an airy palate of preserved acidity, showing discreet aromas of red fruits and flowers. Rustic, understated profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, this pink French variety testifies to the pre-phylloxera ampelographic diversity of French vineyards.
Last vintages of this wine
The best vintages of Welschriesling Beerenauslese from Winery Lehner Lukas are 2013, 0
Informations about the Winery Lehner Lukas
The Winery Lehner Lukas is one of of the world's greatest estates. It offers 10 wines for sale in the of Niederhausen to come and discover on site or to buy online.
The wine region of Niederhausen
Star village of the Nahe (north bank, south-facing slopes overlooking the river, grey slate and volcanic porphyry terroirs). Riesling signature in bright, finely spiced royal white with intense yellow apple, peach, citrus, flint and a refined slaty-mineral note, luminous tension and exceptional longevity, from dry GG to noble Auslese and Eiswein. Four Grosse Lage: Hermannshöhle (absolute reference, Dönnhoff), Hermannsberg, Steinberg, Klamm.
The wine region of Nahe
Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
