Winery Paul Schumacher - Ars Vivendi

Winery Paul SchumacherArs Vivendi

The Ars Vivendi of Winery Paul Schumacher is a wine from the region of Ahr.
This wine generally goes well with
The Ars Vivendi of the Winery Paul Schumacher is in the top 0 of wines of Ahr.

Details and technical informations about Winery Paul Schumacher's Ars Vivendi.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
10°
Allergens
Contains sulfites

Discover the grape variety: Arandell

An interspecific cross between NY88.0514.0184 and NY84.0101.03 obtained in 1995 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It is found in some American wine regions, interesting for its resistance to the main cryptogamic diseases and for its wine in particular in the production of original rosés. In France, it is almost unknown.

Informations about the Winery Paul Schumacher

The winery offers 27 different wines.
Its wines get an average rating of 3.9.
It is in the top 25 of the best estates in the region
It is located in Ahr

The Winery Paul Schumacher is one of of the world's great estates. It offers 21 wines for sale in the of Ahr to come and discover on site or to buy online.

Top wine Ahr
In the top 150000 of of Germany wines
In the top 1500 of of Ahr wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Ahr

Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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