Winery Mathis Bastian - Mistelle

Winery Mathis BastianMistelle

The Mistelle of Winery Mathis Bastian is a wine from the region of Moselle.
This wine generally goes well with
The Mistelle of the Winery Mathis Bastian is in the top 0 of wines of Moselle.

Details and technical informations about Winery Mathis Bastian's Mistelle.

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

Discover the grape variety: Encruzado

Structured, aromatic dry whites with a pale golden robe, an ample palate and preserved acidity, with signature aromas of citrus (lemon), white-fleshed fruits (peach, pear), white flowers (acacia) and granitic mineral notes. Fine ageing potential, sometimes barrel-aged. Absolute star of Dão DOC, considered the great white wine of the region, excelling as a single variety. Autochthonous Portuguese white variety from the Dão.

Informations about the Winery Mathis Bastian

The winery offers 33 different wines.
Its wines get an average rating of 3.9.
This winery is part of the Domaine Mathis Bastian.
It is in the top 30 of the best estates in the region
It is located in Moselle

The Winery Mathis Bastian is one of of the world's great estates. It offers 30 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 1500 of of Luxembourg wines
In the top 1500 of of Moselle wines
In the top 15000 of wines
In the top 950000 wines of the world

The wine region of Moselle

World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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