Achkarrer Winzer Rivaner Muskateller halbtrocken - Winzergenossenschaft Achkarren

In the glass, the Achkarrer Winzer Rivaner Muskateller from Winzergenossenschaft Achkarren offers a brilliant shimmering light yellow color. The first nose of the Achkarrer Winzer Rivaner Muskateller presents nuances of passion fruit, oranges and black currants. The fruity hints of the bouquet are joined by more fruity-balsamic nuances.

Achkarrer Winzer Rivaner Muskateller can justifiably be described as particularly fruity and velvety, having been vinified with a wonderfully sweet flavor profile. On the palate, the texture of this fleet-footed white wine is wonderfully light. Due to its vital fruit acidity, the Achkarrer Winzer Rivaner Muskateller is fantastically fresh and lively on the palate. In the finish, this youthful wine from the wine-growing region of Baden finally inspires with considerable length. There are again hints of orange and black currant. In the aftertaste, mineral notes of the soils dominated by volcanic rock and loess soil join in.

Vinification of the Winzergenossenschaft Achkarren Achkarrer Winzer Rivaner Muskateller

This elegant white wine from Germany is cuvéed from the grape varieties Müller-Thurgau and Muskateller. In Baden, the vines that produce the grapes for this wine grow on soils of loess and volcanic rock. When the perfect physiological ripeness is ensured, the grapes for the Achkarrer Winzer Rivaner Muskateller are harvested particularly quickly and at the coolest possible time of day to preserve their aromas. After the harvest, the grapes are quickly transferred to the press house. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. After the end of fermentation, the Achkarrer Winzer Rivaner Muskateller can continue to harmonize on the fine lees for a few months.

Food recommendation for the Winzergenossenschaft Achkarren Achkarrer Winzer Rivaner Muskateller

Experience this white wine from Germany best well chilled at 8 - 10°C as an accompaniment to omelet with salmon and fennel, red onions stuffed with couscous and apricots or wok vegetables with fish.

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