Winery Rebenschätze - Riesling Trocken

Winery RebenschätzeRiesling Trocken

The Riesling Trocken of Winery Rebenschätze is a wine from the region of Württemberg.
This wine generally goes well with
The Riesling Trocken of the Winery Rebenschätze is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Rebenschätze's Riesling Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Fel

Simple, fresh dry gris whites with a pale rose-copper robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. A discreet rustic profile. Preserved in a few ampelographic collections, Fel is an ancient heritage variety whose commercial cultivation has almost vanished; it is studied for its genetic interest. A rare, poorly documented gris grape grown in negligible quantities.

Informations about the Winery Rebenschätze

The winery offers 6 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Württemberg

The Winery Rebenschätze is one of of the world's greatest estates. It offers 3 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 55000 of of Germany wines
In the top 4000 of of Württemberg wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

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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