Weingut Peter Stettler-Söhne - Bernkastel-Kueser Kardinalsberg Riesling Auslese

Weingut Peter Stettler-SöhneBernkastel-Kueser Kardinalsberg Riesling Auslese

The Bernkastel-Kueser Kardinalsberg Riesling Auslese of Weingut Peter Stettler-Söhne is a wine from the region of Mosel.
This wine generally goes well with
The Bernkastel-Kueser Kardinalsberg Riesling Auslese of the Weingut Peter Stettler-Söhne is in the top 0 of wines of Mosel.

Details and technical informations about Weingut Peter Stettler-Söhne's Bernkastel-Kueser Kardinalsberg Riesling Auslese.

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

Discover the grape variety: Sauterne

Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.

Informations about the Weingut Peter Stettler-Söhne

The winery offers 49 different wines.
Its wines get an average rating of 3.8.
It is in the top 30 of the best estates in the region
It is located in Mosel
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The Weingut Peter Stettler-Söhne is one of of the world's great estates. It offers 43 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 45000 of of Germany wines
In the top 8500 of of Mosel wines
In the top 250000 of wines
In the top 700000 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: Disgorging (champagne)

This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.

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