Winery Rudi Rüttger - Federweisser

Winery Rudi RüttgerFederweisser

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Federweisser of Winery Rudi Rüttger is a white wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Rudi Rüttger's Federweisser.

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

Discover the grape variety: Italia Rubi

Table grape with long bunches and elongated red-violet berries, thin skin and muscat-flavoured flesh, sweet and aromatic taste. Rarely vinified. Grown for fresh consumption in Italy, Spain, the Maghreb and South America, appreciated for its attractive appearance and muscat flavour in mass retail. Italian black table grape variety, a red-violet skin mutation of the Italia grape.

Last vintages of this wine

Federweisser - 0
In the top 100 of of Pfalz wines
Average rating: 3.71110.50

The best vintages of Federweisser from Winery Rudi Rüttger are 0

Informations about the Winery Rudi Rüttger

The winery offers 43 different wines.
Its wines get an average rating of 3.8.
It is in the top 30 of the best estates in the region
It is located in Pfalz

The Winery Rudi Rüttger is one of of the world's great estates. It offers 42 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 30000 of of Germany wines
In the top 6500 of of Pfalz wines
In the top 150000 of white wines
In the top 550000 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: 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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