Winery Weingut Loersch - Alte Reben Riesling Auslese

Winery Weingut LoerschAlte Reben Riesling Auslese

The Alte Reben Riesling Auslese of Winery Weingut Loersch is a wine from the region of Mosel.
This wine generally goes well with
The Alte Reben Riesling Auslese of the Winery Weingut Loersch is in the top 0 of wines of Mosel.

Details and technical informations about Winery Weingut Loersch's Alte Reben Riesling Auslese.

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

Discover the grape variety: Sauvignon

Sauvignon Gris is a grape variety that originated in France (South-West). 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 small bunches and small grapes. Sauvignon Gris can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Beaujolais, Armagnac, Provence & Corsica, Rhone Valley, Savoie & Bugey.

Informations about the Winery Weingut Loersch

The winery offers 51 different wines.
Its wines get an average rating of 4.
It is in the top 20 of the best estates in the region
It is located in Mosel

The Winery Weingut Loersch is one of of the world's great estates. It offers 42 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 20000 of of Germany wines
In the top 4000 of of Mosel wines
In the top 150000 of wines
In the top 450000 wines of the world

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.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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