Winery Richard Datz - Wallhäuser Backöfchen Blauer Portugieser

Winery Richard DatzWallhäuser Backöfchen Blauer Portugieser

The Wallhäuser Backöfchen Blauer Portugieser of Winery Richard Datz is a pink wine from the region of Mosel.
This wine generally goes well with

Details and technical informations about Winery Richard Datz's Wallhäuser Backöfchen Blauer Portugieser.

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

Discover the grape variety: Garganega

Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.

Informations about the Winery Richard Datz

The winery offers 8 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Richard Datz is one of of the world's greatest estates. It offers 5 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 30000 of pink wines
In the top 650000 wines of the world

The wine region of Mosel

Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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