Winery Stefan WinterSteinwein Spätburgunder Rosé
Pink wine
This wine generally goes well with vegetarian
Food and wine pairings with Steinwein Spätburgunder Rosé
Pairings that work perfectly with Steinwein Spätburgunder Rosé
Original food and wine pairings with Steinwein Spätburgunder Rosé
The Steinwein Spätburgunder Rosé of Winery Stefan Winter matches generally quite well with dishes of vegetarian such as recipes of quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Stefan Winter's Steinwein Spätburgunder Rosé.
Discover the grape variety: Treixadura
Structured and aromatic dry whites with a pale golden robe, an ample palate and preserved acidity, with signature aromas of citrus (lemon, mandarin), white-fleshed fruits (pear, peach), white flowers (acacia) and Atlantic mineral notes. Fine quality potential. The star of the Ribeiro DO appellation, it defines the great dry Galician whites and contributes to the Rías Baixas DO. Native Galician white grape, identical to the Portuguese Trajadura.
Last vintages of this wine
The best vintages of Steinwein Spätburgunder Rosé from Winery Stefan Winter are 2018, 0, 2019
Informations about the Winery Stefan Winter
The Winery Stefan Winter is one of of the world's great estates. It offers 76 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
