Winery Zum Römerkopf - Bacchus Feinherb

Winery Zum RömerkopfBacchus Feinherb

The Bacchus Feinherb of Winery Zum Römerkopf is a wine from the region of Mosel.
This wine generally goes well with
The Bacchus Feinherb of the Winery Zum Römerkopf is in the top 0 of wines of Mosel.

Details and technical informations about Winery Zum Römerkopf's Bacchus Feinherb.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Schoenburger

This variety is the result of an intraspecific cross between Pinot Noir and Pirovano 1 (Chasselas rose x Hamburg Muscat), obtained in 1939 by Heinrich Birk at the Geinsenheim Research Station (Germany). It can be found not only in Germany but also in Great Britain, Belgium, Italy, the Czech Republic, Brazil, South Africa, Australia, the United States, Canada, etc. In France, it is almost unknown.

Informations about the Winery Zum Römerkopf

The winery offers 7 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Mosel

The Winery Zum Römerkopf 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 70000 of of Germany wines
In the top 15000 of of Mosel wines
In the top 300000 of wines
In the top 950000 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: 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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