Winery Thomas Schwarz - Kloster am SpitzRoter Muskateller
Pink wine
This wine generally goes well with
The Roter Muskateller of the Winery Thomas Schwarz - Kloster am Spitz is in the top 20 of wines of Neusiedlersee-Hügelland.
Details and technical informations about Winery Thomas Schwarz - Kloster am Spitz's Roter Muskateller.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Last vintages of this wine
The best vintages of Roter Muskateller from Winery Thomas Schwarz - Kloster am Spitz are 2017, 0, 2013
Informations about the Winery Thomas Schwarz - Kloster am Spitz
The Winery Thomas Schwarz - Kloster am Spitz is one of of the world's greatest estates. It offers 18 wines for sale in the of Neusiedlersee-Hügelland to come and discover on site or to buy online.
The wine region of Neusiedlersee-Hügelland
The wine region of Neusiedlersee-Hügelland is located in the region of Burgenland of Weinland of Austria. Wineries and vineyards like the Domaine Scheiblhofer or the Domaine Prieler produce mainly wines red, white and sweet. The most planted grape varieties in the region of Neusiedlersee-Hügelland are Chardonnay, Zweigelt and Merlot, they are then used in wines in blends or as a single variety. On the nose of Neusiedlersee-Hügelland often reveals types of flavors of cream, lemon or toasty and sometimes also flavors of dark fruit, green herbs or black fruits.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
