Winery SchneickertLeiselheimer Merlot
wine
This wine generally goes well with
The Leiselheimer Merlot of the Winery Schneickert is in the top 0 of wines of Worms.
Details and technical informations about Winery Schneickert's Leiselheimer Merlot.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Informations about the Winery Schneickert
The Winery Schneickert is one of of the world's greatest estates. It offers 8 wines for sale in the of Worms to come and discover on site or to buy online.
The wine region of Worms
The wine region of Worms is located in the region of Rheinhessen of Germany. Wineries and vineyards like the Domaine Weingut Zoller or the Domaine Weingut Zoller produce mainly wines white and red. The most planted grape varieties in the region of Worms are Riesling et Dornfelder, they are then used in wines in blends or as a single variety. In the mouth of Worms is a powerful with a nice freshness.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
