Winery Volk - Mittelrhein Spatburgunder Trocken

Winery VolkMittelrhein Spatburgunder Trocken

The Mittelrhein Spatburgunder Trocken of Winery Volk is a red wine from the region of Mittelrhein.
This wine generally goes well with

Details and technical informations about Winery Volk's Mittelrhein Spatburgunder Trocken.

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

Discover the grape variety: Corinthe

Would find its first origins in the islands of the Greek archipelago. According to a study conducted in collaboration with SupAgro-Montpellier (Hérault), it would be a relative of the pedro ximénes, for more information click here ! It can be found in Greece, Australia, South Africa, the United States (California), ... hardly cultivated in France except among a few amateur gardeners. In Italy, it is vinified to serve as a base for the production of many vermouths.

Informations about the Winery Volk

The winery offers 13 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Mittelrhein

The Winery Volk is one of of the world's greatest estates. It offers 12 wines for sale in the of Mittelrhein to come and discover on site or to buy online.

Top wine Mittelrhein
In the top 30000 of of Germany wines
In the top 350 of of Mittelrhein wines
In the top 300000 of red wines
In the top 550000 wines of the world

The wine region of Mittelrhein

Mittelrhein is one of Germany's smaller wine regions, with around 468 hectares (1,156 acres) under Vine. A Long, thin region, it follows the course of the Rhine river between Rheinhessen/bingen">Bingen and Bonn, a distance of about 100 kilometers (60 miles) as the crow flies. At its Southern end, the region abuts the western edge of Rheinhessen and northern limits of the Nahe. It also intersects with the Mosel and Ahr regions, where their respective rivers Flow into the Rhine.

The word of the wine: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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