Winery Winzergenossenschaft Mayschoss-AltenahrRotwein Halbtrocken
Red wine
This wine generally goes well with
The Rotwein Halbtrocken of the Winery Winzergenossenschaft Mayschoss-Altenahr is in the top 60 of wines of Mayschoss.
Details and technical informations about Winery Winzergenossenschaft Mayschoss-Altenahr's Rotwein Halbtrocken.
Discover the grape variety: Amaral
Light, acidic reds best drunk young, with a sustained ruby robe, silky tannins and a lively palate showing fresh red fruits (cherry, raspberry), inky notes and a herbaceous hint. Crisp and refreshing. Often blended with Vinhão and Espadeiro, contributing to the bright profile of Vinho Verde tinto DOC. Native Portuguese black grape grown mainly in the Vinho Verde region of north-west Portugal.
Informations about the Winery Winzergenossenschaft Mayschoss-Altenahr
The Winery Winzergenossenschaft Mayschoss-Altenahr is one of of the world's great estates. It offers 86 wines for sale in the of Mayschoss to come and discover on site or to buy online.
The wine region of Mayschoss
Historic village in the Ahr valley (Rhineland-Palatinate) between Altenahr and Rech, steep-terrace vineyards on slate and greywacke, birthplace of the world's first wine cooperative (1868). Spätburgunder (Pinot Noir) is the signature red: fine and silky with red cherry, raspberry, undergrowth, smoke and a slate-mineral note, melted tannins — a great northern expression. Grosse Lage Mönchberg amphitheatre faces due south.
The wine region of Ahr
Small German valley south of Bonn, the country's largest contiguous single red-grape zone. Signature Spatburgunder (Pinot Noir) (>60%): elegant, structured reds with signature notes of cherry, raspberry, wild strawberry, undergrowth and sweet spice, silky tannins and taut freshness — Burgundian style in an improbable climate. Also early Fruhburgunder, fleshier. ~560 ha on steep slopes over schist and slate, sheltered temperate microclimate.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
