Weingut Bosch - Federweiss

Weingut BoschFederweiss

The Federweiss of Weingut Bosch is a white wine from the region of Thurgau.
This wine generally goes well with

Details and technical informations about Weingut Bosch's Federweiss.

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

Discover the grape variety: Sciaccarello

Sciaccarello noir is a grape variety native to Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Sciaccarello noir can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Weingut Bosch

The winery offers 10 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Thurgau

The Weingut Bosch is one of of the world's greatest estates. It offers 9 wines for sale in the of Thurgau to come and discover on site or to buy online.

Top wine Thurgau
In the top 20000 of of Switzerland wines
In the top 400 of of Thurgau wines
In the top 250000 of white wines
In the top 850000 wines of the world

The wine region of Thurgau

The wine region of Thurgau of Switzerland. Wineries and vineyards like the Domaine Weingut Lenz or the Domaine Weingut Lenz produce mainly wines red, white and pink. The most planted grape varieties in the region of Thurgau are Pinot noir, Müller-Thurgau and Cabernet-Jura, they are then used in wines in blends or as a single variety. On the nose of Thurgau often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of oak, spices or red fruit.

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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