Winery Schäfer Zimmermann - Dakapo Trocken

Winery Schäfer ZimmermannDakapo Trocken

The Dakapo Trocken of Winery Schäfer Zimmermann is a wine from the region of Rheinhessen.
This wine generally goes well with
The Dakapo Trocken of the Winery Schäfer Zimmermann is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Schäfer Zimmermann's Dakapo Trocken.

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

Discover the grape variety: Pecorino

Structured, aromatic whites with firm acidity and an ample mouth, featuring aromas of citrus, yellow peach, aromatic herbs (sage, thyme), almond, white flowers and saline mineral notes. Fine length and ageing capacity. Star of Offida Pecorino DOCG in the Marche and Abruzzo Pecorino DOC, driving force behind the revival of great modern Adriatic whites. Native Italian grape rediscovered in the 1980s after near-disappearance.

Informations about the Winery Schäfer Zimmermann

The winery offers 26 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Rheinhessen

The Winery Schäfer Zimmermann is one of of the world's greatest estates. It offers 20 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 70000 of of Germany wines
In the top 15000 of of Rheinhessen wines
In the top 500000 of wines
In the top 950000 wines of the world

The wine region of Rheinhessen

71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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