Winery Peter Winter - Bacchus Spätlese Halbtrocken

Winery Peter WinterBacchus Spätlese Halbtrocken

The Bacchus Spätlese Halbtrocken of Winery Peter Winter is a wine from the region of Nahe.
This wine generally goes well with
The Bacchus Spätlese Halbtrocken of the Winery Peter Winter is in the top 0 of wines of Nahe.

Details and technical informations about Winery Peter Winter's Bacchus Spätlese Halbtrocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Würzer

Aromatic, spiced whites best enjoyed young, with a pale golden robe, an ample palate with moderate acidity, and signature muscat, rose, lychee, exotic fruit aromas and Gewürztraminer-like notes. Also in off-dry characterful styles. Grown in Germany and the United Kingdom for dry and off-dry aromatic whites. German white grape obtained in 1932 in Alzey by Georg Scheu (Gewürztraminer × Müller-Thurgau).

Informations about the Winery Peter Winter

The winery offers 57 different wines.
Its wines get an average rating of 3.7.
It is in the top 45 of the best estates in the region
It is located in Nahe

The Winery Peter Winter is one of of the world's great estates. It offers 43 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 150000 of of Germany wines
In the top 20000 of of Nahe wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Nahe

Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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