Riesling Molitor 'Alte Reben' Trocken 2022

Riesling Molitor 'Alte Reben' Trocken 2022

Markus Molitor

Riesling Molitor 'Alte Reben' Trocken 2022

RIESLING SAERING G.C 2008 SCHLUMBERGER

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Riesling Markus Molitor Wehlener Sonnenuhr Spatlese 2020

In stock

Riesling Molitor 'Alte Reben' Trocken 2022

€35.20
Availability: In stock
SKU
00004857
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The Markus Molitor ''Alte Reben'' Trocken Riesling ferments with native yeasts in stainless steel tanks and large wooden barrels and ages for several months on the lees to give it complexity and softness.

Il Vino in sintesi

In summary

Wine list: Riesling
Grape varieties: Riesling 100%
Alcohol Degree: 11,50%
Country: GERMANY
Year: 2022
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9089/100
Come gustare il vino

How to taste it

When to drink it: 3-5 years
Serving Temperature: 8-10 °C
Recommended glass: Medium cup (red / young white) Calice medio (rossi/bianchi giovani)

Visual tasting

Straw yellow with light golden reflections. Consistent.

Olfactory tasting

Notes of flint, enamel, hydrocarbon, citrus and honey.

Taste tasting

Fresh and savoury when young, it acquires complexity and fullness with the passing of time.

What to pair wine with Riesling Molitor 'Alte Reben' Trocken 2022

The Markus Molitor Riesling ''Alte Reben'' Trocken pairs well with fish-based first courses, fresh cheeses, risottos and baked vegetables.

Contains sulfites.

The Markus Molitor 'Alte Reben' Dry Riesling is classified as a wine of the VDP Mosel-Saar-Ruwer. Markus Molitor, the current manager of the winery that bears his name, decided to take over the family business in 1984, at the age of 20. The Markus Molitor Alte Reben Mosel Dry vineyards are among the oldest in the winery. Their vines are between 80 and 100 years old and are located on steep terrain on the banks of the Moselle in the central Moselle region. They are harvested by hand so that the bunches arrive at the cellar intact and without breakage. Once in the cellar, the must macerates for several hours with the skins to extract the aromatic compounds. After fermentation, the must ferments with native yeasts in stainless steel tanks and large wooden barrels.