Weinhaus Reh Kendermann Grauburgunder Urmeer Löss - Reh Kendermann

Weinhaus Reh Kendermann Grauburgunder Urmeer Löss - Reh KendermannWeinhaus Reh Kendermann Grauburgunder Urmeer Löss from the house of Reh Kendermann in Rheinhessen displays a radiant, copper-golden color in the glass. Poured into a white wine glass, this white wine from Germany presents wonderfully complex aromas of pear, rounded off by . On the palate, Weinhaus Reh Kendermann Grauburgunder Urmeer Löss from Reh Kendermann opens pleasantly dry, grippy and aromatic. On the palate, the texture of this well-balanced white wine is wonderfully creamy. Thanks to its pronounced fruit acidity, Weinhaus Reh Kendermann Grauburgunder Urmeer Löss reveals itself on the palate as delightfully fresh and lively. The finish of this youthful white wine from the Rheinhessen winegrowing region finally delights with a remarkable length. The aftertaste is also accompanied by mineral nuances from the loess-dominated soils. Vinification of Weinhaus Reh Kendermann Grauburgunder Urmeer Löss from Reh Kendermann This wine clearly focuses on a single grape variety, namely Pinot Gris. For this wonderfully balanced varietal wine from Reh Kendermann, only the best grapes were used. In Rheinhessen, the vines that produce the grapes for this wine grow on loess soils. When they are perfectly ripe, the grapes for Weinhaus Reh Kendermann Grauburgunder Urmeer Löss are harvested particularly quickly and at the coolest possible time of day to preserve their aromas. After hand-picking, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before finally being bottled. Food recommendation for Weinhaus Reh Kendermann Grauburgunder Urmeer Löss from Reh Kendermann This white wine from Germany is best enjoyed moderately chilled at 11 - 13°C. It pairs perfectly as an accompanying wine with asparagus salad with quinoa, spaghetti with yogurt-mint pesto or vegetable salad with beetroot.