Winery Rosengarten Welker-Emmerich - Rotling

Winery Rosengarten Welker-EmmerichRotling

The Rotling of Winery Rosengarten Welker-Emmerich is a pink wine from the region of Nahe.
This wine generally goes well with

Details and technical informations about Winery Rosengarten Welker-Emmerich's Rotling.

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

Discover the grape variety: Montils

Crisp, neutral dry whites with a pale colour, a supple palate and high acidity, showing simple aromas of white flowers, white fruits (apple), citrus and understated neutral notes. A productive style mainly destined for Cognac distillation. A traditional component of Cognac AOC blends, contributing to the aromatic identity of Charentais brandy. Indigenous French variety of the South-West and the Charentes, a heritage grape.

Informations about the Winery Rosengarten Welker-Emmerich

The winery offers 37 different wines.
Its wines get an average rating of 4.
It is in the top 20 of the best estates in the region
It is located in Nahe

The Winery Rosengarten Welker-Emmerich is one of of the world's great estates. It offers 35 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 45000 of of Germany wines
In the top 2000 of of Nahe wines
In the top 30000 of pink wines
In the top 650000 wines of the world

The wine region of Nahe

Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).

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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