Winery Weinhaus Petgen - Grauer Burgunder

Winery Weinhaus PetgenGrauer Burgunder

The Grauer Burgunder of Winery Weinhaus Petgen is a wine from the region of Mosel.
This wine generally goes well with
The Grauer Burgunder of the Winery Weinhaus Petgen is in the top 0 of wines of Mosel.

Details and technical informations about Winery Weinhaus Petgen's Grauer Burgunder.

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

Discover the grape variety: Prunelard

Prunelard noir is a grape variety that originated in France (Tarn). 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 grapes of medium size. The Prunelard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Weinhaus Petgen

The winery offers 9 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Weinhaus Petgen is one of of the world's greatest estates. It offers 7 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 75000 of of Germany wines
In the top 15000 of of Mosel wines
In the top 300000 of wines
In the top 1000000 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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