Weingut Schwaab - Grauburgunder Trocken

Weingut SchwaabGrauburgunder Trocken

The Grauburgunder Trocken of Weingut Schwaab is a wine from the region of Mosel.
This wine generally goes well with
The Grauburgunder Trocken of the Weingut Schwaab is in the top 0 of wines of Mosel.

Details and technical informations about Weingut Schwaab's Grauburgunder Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Perera

Lively and fruity dry whites with a pale golden robe, a supple palate with moderate acidity, showing signature aromas of white-fleshed fruits (pear, apple), white flowers and Venetian herbaceous notes. Also as taut and refreshing Charmat-method sparkling wines. Traditional component of Prosecco DOC and Conegliano Valdobbiadene Prosecco Superiore DOCG alongside Glera. Native white Italian grape from Veneto, grown in the province of Treviso.

Informations about the Weingut Schwaab

The winery offers 28 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Mosel
Find the Weingut Schwaab on Facebook

The Weingut Schwaab is one of of the world's great estates. It offers 24 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 50000 of of Germany wines
In the top 10000 of of Mosel wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Mosel

Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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