Winery Wagner-Stempel - 120 Jaar Pasteuning GG

Winery Wagner-Stempel120 Jaar Pasteuning GG

The 120 Jaar Pasteuning GG of Winery Wagner-Stempel is a wine from the region of Rheinhessen.
This wine generally goes well with
The 120 Jaar Pasteuning GG of the Winery Wagner-Stempel is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Wagner-Stempel's 120 Jaar Pasteuning GG.

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

Discover the grape variety: Alvina

Intraspecific crossing obtained between Alphonse Lavallée and the white sultana, registered in 1990 in the Official Catalogue of table grape varieties list A1.

Informations about the Winery Wagner-Stempel

The winery offers 79 different wines.
Its wines get an average rating of 4.
It is in the top 65 of the best estates in the region
It is located in Rheinhessen

The Winery Wagner-Stempel is one of of the world's great estates. It offers 76 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 50000 of of Germany wines
In the top 8000 of of Rheinhessen wines
In the top 400000 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.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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