Winery Maujard-Weinsberg - Vallis Aux Rebaux Pinot Gris

Winery Maujard-WeinsbergVallis Aux Rebaux Pinot Gris

The Vallis Aux Rebaux Pinot Gris of Winery Maujard-Weinsberg is a wine from the region of Moselle.
This wine generally goes well with
The Vallis Aux Rebaux Pinot Gris of the Winery Maujard-Weinsberg is in the top 0 of wines of Moselle.

Details and technical informations about Winery Maujard-Weinsberg's Vallis Aux Rebaux Pinot Gris.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Etraire de l'Aduï

Would be finding its first origins in the valley of Isere, one would have indeed found it in the Mas de l'Aduï in Saint Ismier. We find a certain resemblance with the Persian. Today its multiplication in nurseries is very weak, registered however with the official Catalogue of the varieties of vine list A1 under the name of Etraire de la Dui.

Informations about the Winery Maujard-Weinsberg

The winery offers 12 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Moselle
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The Winery Maujard-Weinsberg is one of of the world's greatest estates. It offers 12 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 150000 of of France wines
In the top 100 of of Moselle wines
In the top 200000 of wines
In the top 600000 wines of the world

The wine region of Moselle

Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.

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.

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