2020 WEILBERG Riesling GG
EUR 45,00
/0.750 Liter bottle size
EUR 60,00 pro Liter
incl. 19 % VAT excl. shipping costs
delivery time ca. 5 bis 7 Tage
..dieser Wein ist bestellbar.
Product.Nr. 11712 | bottle size
Allergen content:
enthält Sulfite
Alcohol Vol.%:
12.5
Vineyard |
Ungsteiner Weilberg
Wine type | Weißwein
Grape Variety | Riesling
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.GROSSE LAGE
Wine type | Weißwein
Grape Variety | Riesling
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.GROSSE LAGE
VDP.GROSSE LAGE|VDP.GROSSES GEWÄCHS: 2020 Ungsteiner WEILBERG Riesling GROSSES GEWÄCHS | dry
Soil:
toniger Lehm|Roterde(Terra Rossa-Böden)
Grape Variety:
Riesling
Quality:
Deutscher Qualitätswein
Vintage:
2020
Style:
trocken
Growing area :
Pfalz
Alcohol Vol.%:
12.5
AP No. (german sensoric approval):
51132172221
Bottel cap:
Naturkork
bottle size:
0.750 Liter
bottle shape:
Schlegel
Maturity/Drink:
2024 bis 2032
wine description
2020 WEILBERG Riesling GG
VDP.GROSSE LAGE|VDP.GROSSES GEWÄCHS: 2020 Ungsteiner WEILBERG Riesling GROSSES GEWÄCHS | dry
Origin: The VDP.GROSSE LAGE WEILBERG is located in the south and south-east exposure around a 2000 year old Roman winery. The peculiarity of the 38 hectare site immediately catches the eye: the red Terra Rossa soils made of iron-rich, clayey loam.
Vineyard work: sowing buckwheat, clover, radish to root the soil and attract beneficial insects. Incorporation of horse manure as a natural fertilizer. Manual removal of double shoots, pruning to ventilate the grapes.
Vinification: After handpicking, the grapes are gently pressed - sometimes as whole grapes, sometimes with a short maceration. The must ferments with natural yeasts. The wine matures on the lees for 10 months in half-length and stainless steel barrels.
Origin: The VDP.GROSSE LAGE WEILBERG is located in the south and south-east exposure around a 2000 year old Roman winery. The peculiarity of the 38 hectare site immediately catches the eye: the red Terra Rossa soils made of iron-rich, clayey loam.
Vineyard work: sowing buckwheat, clover, radish to root the soil and attract beneficial insects. Incorporation of horse manure as a natural fertilizer. Manual removal of double shoots, pruning to ventilate the grapes.
Vinification: After handpicking, the grapes are gently pressed - sometimes as whole grapes, sometimes with a short maceration. The must ferments with natural yeasts. The wine matures on the lees for 10 months in half-length and stainless steel barrels.
