Weingut Thomas Dollt - Birkweiler Kastanienbusch vom Rotliegenden Riesling Trocken

Weingut Thomas DolltBirkweiler Kastanienbusch vom Rotliegenden Riesling Trocken

The Birkweiler Kastanienbusch vom Rotliegenden Riesling Trocken of Weingut Thomas Dollt is a wine from the region of Pfalz.
This wine generally goes well with
The Birkweiler Kastanienbusch vom Rotliegenden Riesling Trocken of the Weingut Thomas Dollt is in the top 0 of wines of Pfalz.

Details and technical informations about Weingut Thomas Dollt's Birkweiler Kastanienbusch vom Rotliegenden Riesling Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Zlatarica Vrgorska

Lively, fresh dry whites with a pale golden colour and a lean, crisp palate; signature aromas of citrus (lemon, grapefruit), white flowers and Dalmatian herbal notes. Refreshing style, drink young. Preserved for its heritage value, used in small-batch artisan Croatian cuvées around Vrgorac in inland Dalmatia. Very rare indigenous Croatian white grape, studied for its Adriatic genetic interest.

Informations about the Weingut Thomas Dollt

The winery offers 27 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Pfalz
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The Weingut Thomas Dollt is one of of the world's great estates. It offers 20 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 65000 of of Germany wines
In the top 15000 of of Pfalz wines
In the top 300000 of wines
In the top 900000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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