Winery Weinkontor Edenkoben - Gelber Muskateller Feinherb

Winery Weinkontor EdenkobenGelber Muskateller Feinherb

The Gelber Muskateller Feinherb of Winery Weinkontor Edenkoben is a white wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Weinkontor Edenkoben's Gelber Muskateller Feinherb.

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

Discover the grape variety: Grenache Blanc

Rich, structured whites with a golden robe, an ample palate and moderate acidity, with aromas of ripe pear, white peach, white flowers, fennel, anise notes and fresh almond. Fine length. Cornerstone of the great whites of Châteauneuf-du-Pape AOC, Côtes-du-Rhône whites, Languedoc, Roussillon (Côtes du Roussillon AOC) and Catalonia (Terra Alta DO, Priorat DOQ). White-skinned mutation of Grenache Noir, autochthonous Mediterranean variety from Aragon.

Informations about the Winery Weinkontor Edenkoben

The winery offers 90 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Pfalz

The Winery Weinkontor Edenkoben is one of of the world's greatest estates. It offers 75 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 25000 of of Germany wines
In the top 5500 of of Pfalz wines
In the top 150000 of white wines
In the top 500000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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