Winery TomaschitzGelber Muskateller
White wine
This wine generally goes well with
The Gelber Muskateller of the Winery Tomaschitz is in the top 30 of wines of Südoststeiermark.
Details and technical informations about Winery Tomaschitz's Gelber Muskateller.
Discover the grape variety: Ginestra
Simple, fresh dry whites with a pale golden colour, a supple palate and moderate acidity; undemonstrative aromas of citrus, white flowers (broom, giving the grape its name) and southern herbal notes. Rustic, airy style to drink young. Preserved for its heritage value, occasionally used in Campanian and Sicilian local blends. Rare Italian white grape grown mainly in Campania and southern Italy.
Last vintages of this wine
The best vintages of Gelber Muskateller from Winery Tomaschitz are 0
Informations about the Winery Tomaschitz
The Winery Tomaschitz is one of of the world's greatest estates. It offers 1 wines for sale in the of Südoststeiermark to come and discover on site or to buy online.
The wine region of Südoststeiermark
Styrian DAC of south-eastern Austria (renamed Vulkanland Steiermark): Sauvignon Blanc and Welschriesling are the signature white kings — chiselled signature profile with herbaceous and mineral notes, tropical fruit, citrus and wild herbs, lively acidity balancing aromatic complexity. Chardonnay (Morillon) and Muskateller complement. Volcanic soils, schists, gravels and limestone, continental climate with cool nights, three-tier classification (Gebiets-, Orts-, Riedenwein).
The wine region of Steirerland
Austrian Styria, the country's southernmost region around Graz down to the Slovenian border, vineyards on steep slopes up to 700 m, temperate southern climate. Signature Sauvignon Blanc as white king: lively and precise with notes of grapefruit, passion fruit, boxwood, elderflower and a mineral touch — mountain benchmark. Tense Welschriesling (green apple, citrus), ample Morillon (Chardonnay), floral Muskateller. Rustic Schilcher rosé from Blauer Wildbacher.
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.
