Winery Roland Christ - Kallstadter Steinacker Siegerrebe Kabinett

Winery Roland ChristKallstadter Steinacker Siegerrebe Kabinett

The Kallstadter Steinacker Siegerrebe Kabinett of Winery Roland Christ is a red wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Roland Christ's Kallstadter Steinacker Siegerrebe Kabinett.

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

Discover the grape variety: Siegerrebe

Aromatic, opulent whites with a golden robe, ample palate and moderate acidity, showing intense, signature aromas of muscat, rose, lychee, mango, ripe yellow fruits (peach, apricot) and white flowers evoking gewürztraminer. Often vinified off-dry or sweet. Grown in Germany (Rheinhessen, Pfalz), England, British Columbia and the American Pacific Northwest. German hybrid created in 1929 by Georg Scheu at Alzey (madeleine angevine × gewürztraminer).

Informations about the Winery Roland Christ

The winery offers 30 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Pfalz

The Winery Roland Christ is one of of the world's greatest estates. It offers 34 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 55000 of of Germany wines
In the top 15000 of of Pfalz wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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