Winery 1762 Weinfelder - Weiss

Winery 1762 WeinfelderWeiss

The Weiss of Winery 1762 Weinfelder is a wine from the region of Thurgau.
This wine generally goes well with
The Weiss of the Winery 1762 Weinfelder is in the top 0 of wines of Thurgau.

Details and technical informations about Winery 1762 Weinfelder's Weiss.

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

Discover the grape variety: Regner

Aromatic, fruity whites best drunk young, with a pale golden robe, an ample palate with moderate acidity, and signature muscat aromas, exotic fruits (lychee), white flowers, and intense floral notes. Also produced as off-dry and sweet styles. Grown in Germany, England, and Luxembourg. A German white variety obtained in 1929 at Alzey by Georg Scheu (Luglienca bianca × Gamay).

Informations about the Winery 1762 Weinfelder

The winery offers 2 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Thurgau

The Winery 1762 Weinfelder is one of of the world's greatest estates. It offers 2 wines for sale in the of Thurgau to come and discover on site or to buy online.

Top wine Thurgau
In the top 20000 of of Switzerland wines
In the top 350 of of Thurgau wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Thurgau

Wine canton of north-eastern German-speaking Switzerland on the shores of Lake Constance and the Rhine (~265 ha), cradle of Müller-Thurgau bred locally in 1882. Signature Pinot Noir (Blauburgunder) dominant in red: fine and silky with signature notes of cherry, raspberry, undergrowth, sweet spices and a mineral touch, delicate tannins and lakeside freshness. Historic Müller-Thurgau as fruity white (light muscat, apple, flowers). Also lively Riesling-Silvaner.

The word of the wine: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.

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