Winery Weingut KrollGelber Muskateller Trocken

wine of Rheinhessen of Germany

The Gelber Muskateller Trocken of Winery Weingut Kroll is a wine from the region of Rheinhessen.
This wine generally goes well with
The Gelber Muskateller Trocken of the Winery Weingut Kroll is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Weingut Kroll's Gelber Muskateller Trocken.

Winery

Winery Weingut Kroll

Grape varieties

Region/Great wine region

Rheinhessen

Country

Germany

Style of wine

Allergens

Contains sulfites

Discover the grape variety: Sulima

Interspecific cross obtained in 1966 between the verdelet or 9110 Seibel and the sultana, registered in the Official Catalogue of table grape varieties list A1.

Informations about the Winery Weingut Kroll

The winery offers 29 different wines.

Its wines get an average rating of 3.7.

It is in the top 3 of the best estates in the region

It is located in Rheinhessen

The Winery Weingut Kroll is one of of the world's greatest estates. It offers 10 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

In the top 50000 of of Germany wines

In the top 15000 of of Rheinhessen wines

In the top 250000 of wines

In the top 800000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

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The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.