Winery Rieger - Blauer Markgräfler

Winery RiegerBlauer Markgräfler

The Blauer Markgräfler of Winery Rieger is a wine from the region of Baden.
This wine generally goes well with
The Blauer Markgräfler of the Winery Rieger is in the top 0 of wines of Baden.

Details and technical informations about Winery Rieger's Blauer Markgräfler.

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

Discover the grape variety: Exalta

Simple, fresh dry or rosé-style whites with a pale pink-copper hue, supple palate and moderate acidity, showing understated aromas of citrus and white flowers. Rustic, discreet profile. Preserved in a few ampelographic collections, it belongs to the group of ancient varieties kept for their patrimonial value and studied for their genetic interest. Rare, poorly documented grey grape variety grown in very limited quantities.

Informations about the Winery Rieger

The winery offers 52 different wines.
Its wines get an average rating of 3.7.
It is in the top 55 of the best estates in the region
It is located in Baden

The Winery Rieger is one of of the world's great estates. It offers 37 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 150000 of of Germany wines
In the top 15000 of of Baden wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Baden

German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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