Winery Pallhuber - Blauer Portugieser Rosé

Winery PallhuberBlauer Portugieser Rosé

The Blauer Portugieser Rosé of Winery Pallhuber is a pink wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Pallhuber's Blauer Portugieser Rosé.

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

Discover the grape variety: Parellada

The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.

Informations about the Winery Pallhuber

The winery offers 160 different wines.
Its wines get an average rating of 3.8.
It is in the top 95 of the best estates in the region
It is located in Rheinhessen

The Winery Pallhuber is one of of the world's great estates. It offers 189 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 80000 of of Germany wines
In the top 15000 of of Rheinhessen wines
In the top 50000 of pink wines
In the top 950000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

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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