Winery RottensteinerGoldmuskateller
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Goldmuskateller from the Winery Rottensteiner
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Goldmuskateller of Winery Rottensteiner in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Goldmuskateller
Pairings that work perfectly with Goldmuskateller
Original food and wine pairings with Goldmuskateller
The Goldmuskateller of Winery Rottensteiner matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of makroud, flambéed prawns or gluten-free ham and olive cake.
Details and technical informations about Winery Rottensteiner's Goldmuskateller.
Discover the grape variety: Traminette
Interspecific crossing between 23416 Joannès Seyve (4.825 Bertille Seyve x 7053 Seibel) and the gewurztraminer obtained in 1965 by Herb Barrett of the University of Illinois (United States) and selected by the Experimental Station of Cornell University in Geneva (United States) In this country, it can be found in many wine-producing regions, as well as in Canada and Germany, but it is virtually unknown in France.
Last vintages of this wine
The best vintages of Goldmuskateller from Winery Rottensteiner are 2016, 0
Informations about the Winery Rottensteiner
The Winery Rottensteiner is one of of the world's great estates. It offers 29 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
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: 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.
