Weingut Löwensteinhof - Johanniter Kabinett Feinherb

Weingut LöwensteinhofJohanniter Kabinett Feinherb

The Johanniter Kabinett Feinherb of Weingut Löwensteinhof is a wine from the region of Mosel.
This wine generally goes well with
The Johanniter Kabinett Feinherb of the Weingut Löwensteinhof is in the top 0 of wines of Mosel.

Details and technical informations about Weingut Löwensteinhof's Johanniter Kabinett Feinherb.

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

Discover the grape variety: Rondo

Colourful, fruity reds with a dense purple robe, supple tannins and fresh acidity. Aromas of black cherry, blackberry, plum, blackcurrant and spicy notes. Round palate, best drunk young. A very early-ripening, cold-hardy interspecific variety (to -25 °C), it drives northern viticulture in Germany, the UK, the Netherlands, Belgium, Denmark, Sweden and Poland. German hybrid created in 1964 at Geilweilerhof (Vitis amurensis × Saint-Laurent, descended from Zarya Severa).

Informations about the Weingut Löwensteinhof

The winery offers 39 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Mosel

The Weingut Löwensteinhof is one of of the world's greatest estates. It offers 21 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 70000 of of Germany wines
In the top 15000 of of Mosel wines
In the top 300000 of wines
In the top 950000 wines of the world

The wine region of Mosel

Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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