Winery Mugler - Barrique No. 7

Winery MuglerBarrique No. 7

The Barrique No. 7 of Winery Mugler is a wine from the region of Pfalz.
This wine generally goes well with
The Barrique No. 7 of the Winery Mugler is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Mugler's Barrique No. 7.

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

Discover the grape variety: Fenile

Structured, aromatic dry whites with a pale golden colour and a broad, crisp palate, showing signature aromas of white-fleshed fruits (pear, peach), white flowers (broom) and saline, iodine-laced marine notes. Heroic coastal profile. A traditional blending component in Costa d'Amalfi DOC, the signature grape of the heroic viticulture of the Amalfi terraced vineyards. Rare indigenous white from Campania, Italy.

Informations about the Winery Mugler

The winery offers 38 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Pfalz

The Winery Mugler is one of of the world's great estates. It offers 31 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 50000 of of Germany wines
In the top 15000 of of Pfalz wines
In the top 400000 of wines
In the top 800000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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