Winery Schittler-Becker - Rosé Trocken

Winery Schittler-BeckerRosé Trocken

The Rosé Trocken of Winery Schittler-Becker is a pink wine from the region of Rheinhessen.
This wine generally goes well with

Details and technical informations about Winery Schittler-Becker's Rosé Trocken.

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

Discover the grape variety: Millot Léon

Colourful and fruity reds with a deep purple hue, smooth tannins and an airy palate with moderate acidity, featuring aromas of dark fruits (blackcurrant, blackberry), herbal notes and a slight labrusca character. Early-ripening and extremely cold-hardy. Grown in Canada (Québec, Ontario) and the north-eastern USA for harsh continental climates. Synonym for Léon Millot, a French black hybrid obtained in 1911 by Eugène Kuhlmann in Alsace.

Informations about the Winery Schittler-Becker

The winery offers 56 different wines.
Its wines get an average rating of 3.9.
This winery is part of the Schittler-Becker.
It is in the top 30 of the best estates in the region
It is located in Rheinhessen

The Winery Schittler-Becker is one of of the world's great estates. It offers 41 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 60000 of of Germany wines
In the top 15000 of of Rheinhessen wines
In the top 40000 of pink wines
In the top 800000 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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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