Winery S Scharfbillig - Mosel Rotling  Dentscher Qualitatswein

Winery S ScharfbilligMosel Rotling Dentscher Qualitatswein

The Mosel Rotling Dentscher Qualitatswein of Winery S Scharfbillig is a red wine from the region of Mosel.
This wine generally goes well with

Details and technical informations about Winery S Scharfbillig's Mosel Rotling Dentscher Qualitatswein.

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

Discover the grape variety: Rosé du Var

Rosé du Var rosé is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rosé du Var rosé can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Winery S Scharfbillig

The winery offers 23 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery S Scharfbillig is one of of the world's greatest estates. It offers 23 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 30000 of of Germany wines
In the top 5500 of of Mosel wines
In the top 300000 of red wines
In the top 500000 wines of the world

The wine region of Mosel

Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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