Winery Johannes Peters - Martha’s Weinberg Riesling Auslese

Winery Johannes PetersMartha’s Weinberg Riesling Auslese

The Martha’s Weinberg Riesling Auslese of Winery Johannes Peters is a wine from the region of Mosel.
This wine generally goes well with
The Martha’s Weinberg Riesling Auslese of the Winery Johannes Peters is in the top 0 of wines of Mosel.

Details and technical informations about Winery Johannes Peters's Martha’s Weinberg Riesling Auslese.

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

Discover the grape variety: Tamaioasa Romaneasca

Intensely aromatic whites in dry, sweet and liqueur styles; pale golden to amber hue; ample, fragrant palate; powerful muscat signature aromas of rose, fresh grape, white flowers (orange blossom), exotic fruits (lychee), honey and characteristic incense notes. Star of Cotnari DOC, Murfatlar DOC and Pietroasa DOC sweet and liqueur wines. Native Romanian white grape, its name evokes incense ("tamaie"), a local variant of Muscat Blanc à Petits Grains.

Informations about the Winery Johannes Peters

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Mosel

The Winery Johannes Peters is one of of the world's greatest estates. It offers 16 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 40000 of of Germany wines
In the top 7500 of of Mosel wines
In the top 200000 of wines
In the top 650000 wines of the world

The wine region of Mosel

Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.

The word of the wine: Passerillage

Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.

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