Winery Weingut H. FreibergerHeppenheimer Gewürztraminer Spätlese Trocken
wine
This wine generally goes well with
The Heppenheimer Gewürztraminer Spätlese Trocken of the Winery Weingut H. Freiberger is in the top 0 of wines of Mosel.
Details and technical informations about Winery Weingut H. Freiberger's Heppenheimer Gewürztraminer Spätlese Trocken.
Discover the grape variety: Glacière
Unknown, it is still found only in Vaucluse in most cases established in arbors (our photographs), never in culture. La Glacière is a table grape, not always pleasant to eat, that was once kept either on stumps or on racks for the winter. Today, it is very rare to find this variety, which has completely disappeared.
Informations about the Winery Weingut H. Freiberger
The Winery Weingut H. Freiberger is one of of the world's greatest estates. It offers 26 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
News related to this wine
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We all have different motives in choosing wine. There are those hoping for a journey into unexplored regions of sublime sensation, and those with earthier desires, happy when the first glass has them seeing double. There are wines to accommodate them both: a prickly little Mosel on the one hand and a 15% Barolo on the other. Doesn’t the ideal wine, though, combine the two – inspiration with stimulus, perfume with punch? The three little letters ‘abv’ (alcohol by volume) only tell half the story, ...
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
