Winery Loreley Kellerei - Mittelrhein Halbtrocken Rivaner Kerner

Winery Loreley KellereiMittelrhein Halbtrocken Rivaner Kerner

The Mittelrhein Halbtrocken Rivaner Kerner of Winery Loreley Kellerei is a wine from the region of Mittelrhein.
This wine generally goes well with
The Mittelrhein Halbtrocken Rivaner Kerner of the Winery Loreley Kellerei is in the top 0 of wines of Mittelrhein.

Details and technical informations about Winery Loreley Kellerei's Mittelrhein Halbtrocken Rivaner Kerner.

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

Discover the grape variety: Ugni blanc et rose

Light, simple whites or rosés with a pale robe, a lively palate and preserved acidity, showing understated aromas of white flowers, white fruits (apple) and neutral notes. Now virtually absent from commercial cultivation, preserved for its heritage value in varietal collections of the Charentes. The pink-skinned mutation of Ugni Blanc, a rare French variety studied for its genetic interest among ancient Charentes varieties.

Informations about the Winery Loreley Kellerei

The winery offers 41 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Mittelrhein

The Winery Loreley Kellerei is one of of the world's greatest estates. It offers 25 wines for sale in the of Mittelrhein to come and discover on site or to buy online.

Top wine Mittelrhein
In the top 65000 of of Germany wines
In the top 750 of of Mittelrhein wines
In the top 300000 of wines
In the top 900000 wines of the world

The wine region of Mittelrhein

Confidential gem of the German Middle Rhine, a UNESCO landscape. Signature Riesling (~65%): pure, chiselled whites with signature notes of lime, green apple, white peach, white flowers and marked slate minerality ("gunflint"), taut acidity and crystalline tension — from dry to sweet. Also light Müller-Thurgau and fine Spätburgunder (Pinot Noir). ~461 ha on vertiginous terraces over steep schist overlooking the river.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

Other wines of Winery Loreley Kellerei

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