Winery Peter Riegel - Apericena Frizzante

Winery Peter RiegelApericena Frizzante

The Apericena Frizzante of Winery Peter Riegel is a wine from the region of Vino da Tavola.
This wine generally goes well with
The Apericena Frizzante of the Winery Peter Riegel is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Peter Riegel's Apericena Frizzante.

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

Discover the grape variety: Black Muscat

Opulent and perfumed sweet and fortified wines with a dark ruby robe, a dense and unctuous palate, showing intense muscat signature aromas (rose, fresh grape), candied red fruits (cherry, strawberry), honey and gentle spices. Also an aromatic table grape. Grown in Australia (Rutherglen), California, South Africa and the Mediterranean for sweet fortified wines. Aromatic black grape obtained in 1837 in England, Muscat of Alexandria × Schiava Grossa, also known as Muscat of Hamburg.

Informations about the Winery Peter Riegel

The winery offers 48 different wines.
Its wines get an average rating of 3.4.
This winery is part of the Riegel.
It is in the top 20 of the best estates in the region
It is located in Vino da Tavola

The Winery Peter Riegel is one of of the world's great estates. It offers 9 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 55000 of of Italy wines
In the top 1500 of of Vino da Tavola wines
In the top 70000 of wines
In the top 800000 wines of the world

The wine region of Vino da Tavola

The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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