Winery Markgräfler Winzer (Mrkgrflr)G'Meinwerk Rosé Trocken
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with G'Meinwerk Rosé Trocken
Pairings that work perfectly with G'Meinwerk Rosé Trocken
Original food and wine pairings with G'Meinwerk Rosé Trocken
The G'Meinwerk Rosé Trocken of Winery Markgräfler Winzer (Mrkgrflr) matches generally quite well with dishes of vegetarian such as recipes of spinach and goat cheese quiche.
Details and technical informations about Winery Markgräfler Winzer (Mrkgrflr)'s G'Meinwerk Rosé Trocken.
Discover the grape variety: Raboso Piave
Structured, tannic reds with an inky robe, firm tannins and sharp high acidity (hence its name, rabbioso = fierce), with aromas of sour cherry, blackberry, plum, spice, leather, tobacco and balsamic notes. Fine ageing potential after several years of elevage. Star of Piave Malanotte DOCG (partly from dried grapes) and Piave Raboso DOC in the province of Treviso, along the Piave river. Very late-ripening autochthonous Venetian variety.
Last vintages of this wine
The best vintages of G'Meinwerk Rosé Trocken from Winery Markgräfler Winzer (Mrkgrflr) are 2018, 0
Informations about the Winery Markgräfler Winzer (Mrkgrflr)
The Winery Markgräfler Winzer (Mrkgrflr) is one of of the world's great estates. It offers 49 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
