Winery Rielinger - 15 Ner

Winery Rielinger15 Ner

The 15 Ner of Winery Rielinger is a wine from the region of Trentino-Alto-Adige.
This wine generally goes well with
The 15 Ner of the Winery Rielinger is in the top 0 of wines of Trentino-Alto-Adige.

Details and technical informations about Winery Rielinger's 15 Ner.

Winemaker
Rielinger
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Torrontés riojano

Most certainly of Argentine origin, very well known in this country, particularly in the Rioja and Salta regions. It is said to be the result of a cross between the Muscat d'Alexandrie and the Listan Prieto Noir, also known as Criolla Chica. We can note its resemblance with the torrontés sanjuanino, most certainly by the fact that it is also resulting from the same crossing. In Spain (Galicia), a grape variety bears the name of torrontés, it is most certainly the fernao Pires. Torrontés riojano is also present in Chile, but in France it is practically unknown.

Informations about the Winery Rielinger

The winery offers 11 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 Trentin-Haut-Adige

The Winery Rielinger is one of of the world's greatest estates. It offers 9 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.

Top wine Trentino-Alto-Adige
In the top 150000 of of Italy wines
In the top 2500 of of Trentino-Alto-Adige wines
In the top 300000 of wines
In the top 950000 wines of the world

The wine region of Trentino-Alto-Adige

Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.

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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