Winery Rolly Gassmann - Edelwicker

Winery Rolly GassmannEdelwicker

4.2
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Edelwicker of Winery Rolly Gassmann is a white wine from the region of Alsace.
This wine generally goes well with

Details and technical informations about Winery Rolly Gassmann's Edelwicker.

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

Discover the grape variety: Datal

Intraspecific crossing obtained in 1956 between the Beirut date palm and the Alexandria muscatel. This variety is not widely cultivated in France, although it is registered in the Official Catalogue of table grape varieties, list A1. It can be found in South Africa, Portugal, etc.

Informations about the Winery Rolly Gassmann

The winery offers 52 different wines.
Its wines get an average rating of 4.1.
It is in the top 45 of the best estates in the region
It is located in Alsace

The Winery Rolly Gassmann is one of of the world's great estates. It offers 49 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 85000 of of France wines
In the top 5000 of of Alsace wines
In the top 85000 of white wines
In the top 350000 wines of the world

The wine region of Alsace

Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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