Winery Marcus Stein - Dornfelder Feinherb

Winery Marcus SteinDornfelder Feinherb

The Dornfelder Feinherb of Winery Marcus Stein is a wine from the region of Mosel.
This wine generally goes well with
The Dornfelder Feinherb of the Winery Marcus Stein is in the top 0 of wines of Mosel.

Details and technical informations about Winery Marcus Stein's Dornfelder Feinherb.

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

Discover the grape variety: Aranel

Aranel blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. The white Aranel can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery Marcus Stein

The winery offers 31 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 Mosel

The Winery Marcus Stein is one of of the world's greatest estates. It offers 10 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 500000 of wines
In the top 950000 wines of the world

The wine region of Mosel

Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.

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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