Weingut Sankt Michael - Bacchus

Weingut Sankt MichaelBacchus

The Bacchus of Weingut Sankt Michael is a white wine from the region of Mosel.
This wine generally goes well with

Details and technical informations about Weingut Sankt Michael's Bacchus.

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

Discover the grape variety: Jacquez

A natural French-American ternary hybrid that most certainly comes from an interspecific crossing between an unknown Vinifera with Vitis Aestivalis and Vitis Cinerea. The Jacquez was at the time the most multiplied in the World, present since always in the Portuguese island of Madeira. For a long time used as a direct producer, it was even used as a rootstock in the south of France, in the United States, in Mexico and in South Africa: some vines grafted on Jacquez still exist today. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello.

Informations about the Weingut Sankt Michael

The winery offers 27 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Weingut Sankt Michael is one of of the world's greatest estates. It offers 11 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 25000 of of Germany wines
In the top 5000 of of Mosel wines
In the top 150000 of white wines
In the top 500000 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: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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