Winery Peter Stapf - Wachenheimer Schnepfenflug Scheurebe Feinherb

Winery Peter StapfWachenheimer Schnepfenflug Scheurebe Feinherb

The Wachenheimer Schnepfenflug Scheurebe Feinherb of Winery Peter Stapf is a wine from the region of Pfalz.
This wine generally goes well with
The Wachenheimer Schnepfenflug Scheurebe Feinherb of the Winery Peter Stapf is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Peter Stapf's Wachenheimer Schnepfenflug Scheurebe Feinherb.

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

Discover the grape variety: Dauphine

A natural intraspecific cross between the ohanès and the Beirut date tree - also called afuz ali - obtained in South Africa and multiplied since 1983 by the Institute of Viticultural and Enological Research of Stellenbosch. Almost unknown in the rest of the wine world, it can however be found in Portugal, ... .

Informations about the Winery Peter Stapf

The winery offers 14 different wines.
Its wines get an average rating of 3.9.
It is in the top 5 of the best estates in the region
It is located in Pfalz

The Winery Peter Stapf is one of of the world's greatest estates. It offers 9 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 75000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 300000 of wines
In the top 950000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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