Winery Weinkiste Beth Bauer - Halbtrocken Spätburgunder

Winery Weinkiste Beth BauerHalbtrocken Spätburgunder

The Halbtrocken Spätburgunder of Winery Weinkiste Beth Bauer is a wine from the region of Mosel.
This wine generally goes well with
The Halbtrocken Spätburgunder of the Winery Weinkiste Beth Bauer is in the top 0 of wines of Mosel.

Details and technical informations about Winery Weinkiste Beth Bauer's Halbtrocken Spätburgunder.

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

Discover the grape variety: Divico

Structured, colourful reds with a dark ruby colour, firm tannins and a dense palate showing black fruits (blackberry, cassis), spices and balsamic notes. A tannic profile suited to organic vineyards. Grown in Switzerland, France and Germany for sustainable and organic viticulture, this hybrid represents the future of eco-friendly wine-growing. Bred at Agroscope Pully in 1996, resistant to downy mildew, powdery mildew and botrytis.

Informations about the Winery Weinkiste Beth Bauer

The winery offers 29 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Mosel

The Winery Weinkiste Beth Bauer is one of of the world's greatest estates. It offers 15 wines for sale in the of Mosel to come and discover on site or to buy online.

Top wine Mosel
In the top 70000 of of Germany wines
In the top 15000 of of Mosel wines
In the top 500000 of wines
In the top 950000 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: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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