Winery & Herbs - Labyrint wijn Rondo - Regent Medium

Winery & HerbsLabyrint wijn Rondo - Regent Medium

The Labyrint wijn Rondo - Regent Medium of Winery & Herbs is a red wine from the region of Limburg.
This wine is a blend of 2 varietals which are the Regent and the Rondo.
This wine generally goes well with

Details and technical informations about Winery & Herbs's Labyrint wijn Rondo - Regent Medium.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Regent

A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.

Informations about the Winery & Herbs

The winery offers 4 different wines.
Its wines get an average rating of 2.3.
It is in the top 5 of the best estates in the region
It is located in Limburg

The Winery & Herbs is one of of the world's greatest estates. It offers 4 wines for sale in the of Limburg to come and discover on site or to buy online.

Top wine Limburg
In the top 600 of of Netherlands wines
In the top 300 of of Limburg wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Limburg

The Netherlands is a country in Northern Europe, often referred to as "Holland". The latter is the name of the former county in the western Netherlands where the key cities of Amsterdam, Rotterdam and The Hague are located. Holland is a constituent country of the Kingdom of the Netherlands, which includes Aruba, Curaçao and Sint Maarten, its overseas island territories in the Caribbean. To complicate matters further, the demonym for the Netherlands is "Dutch".

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The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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