Winery Weinschorle - Rot

Winery WeinschorleRot

The Rot of Winery Weinschorle is a wine from the region of German Wine.
This wine generally goes well with
The Rot of the Winery Weinschorle is in the top 0 of wines of German Wine.

Details and technical informations about Winery Weinschorle's Rot.

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

Discover the grape variety: Chasselas

Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.

Informations about the Winery Weinschorle

The winery offers 3 different wines.
Its wines get an average rating of 3.6.
This winery is part of the Peter Mertes.
It is in the top 3 of the best estates in the region
It is located in German Wine

The Winery Weinschorle is one of of the world's greatest estates. It offers 3 wines for sale in the of German Wine to come and discover on site or to buy online.

Top wine German Wine
In the top 150000 of of Germany wines
In the top 500 of of German Wine wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of German Wine

Germany's wine industry is most famous for world class Riesling produced aLong the Rhein and its tributary the Mosel. There is wide agreement that the white wines from the best sites and the most reputable producers are some of the greatest in the world. However the country's winemakers are proving convincingly that they can make great wine from other varieties, helped in Part by Climate change. For example, fine German Spätburgunder (Pinot Noir) is now emerging from various regions, particularly Baden, Pfalz and even the tiny Ahr Valley.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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