Winery Marienburger - Piesporter Goldtröpfchen Riesling Spätlese

Winery MarienburgerPiesporter Goldtröpfchen Riesling Spätlese

The Piesporter Goldtröpfchen Riesling Spätlese of Winery Marienburger is a wine from the region of Mosel.
This wine generally goes well with
The Piesporter Goldtröpfchen Riesling Spätlese of the Winery Marienburger is in the top 0 of wines of Mosel.

Details and technical informations about Winery Marienburger's Piesporter Goldtröpfchen Riesling Spätlese.

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

Discover the grape variety: Taraboussié

An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).

Informations about the Winery Marienburger

The winery offers 2 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Marienburger is one of of the world's greatest estates. It offers 2 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 60000 of of Germany wines
In the top 10000 of of Mosel wines
In the top 300000 of wines
In the top 850000 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: 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 Marienburger

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Other wines of Mosel

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