Winery 666 Metal - Wallhausen

Winery 666 MetalWallhausen

The Wallhausen of Winery 666 Metal is a wine from the region of Nahe.
This wine generally goes well with
The Wallhausen of the Winery 666 Metal is in the top 0 of wines of Nahe.

Details and technical informations about Winery 666 Metal's Wallhausen.

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

Discover the grape variety: Terrano

This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.

Informations about the Winery 666 Metal

The winery offers 3 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Nahe

The Winery 666 Metal is one of of the world's greatest estates. It offers 3 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 80000 of of Germany wines
In the top 10 of of Nahe wines
In the top 500000 of wines
In the top 1000000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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