- This rosé wine made from Dornfelder, Spätburgunder, and Cuvée grapes excellently complements dishes such as spring rolls with minced meat filling or banana trifle in a glass
- To the connoisseur, this wine presents itself as fresh and fruit-forward
- This German rosé wine is perfect as a companion for the party
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More information about Nostalgie Rosé semi-sweet 1.0 l - Bergdolt-Reif & Nett
In the glass, the Nostalgie Rosé restsüß from Bergdolt-Reif & Nett offers a brilliantly shimmering ruby red color. The bouquet of this Rosé wine from the Pfalz captivates with aromas of strawberry and raspberry. If we delve further into the aromatic profile, red currant notes emerge.
The light-footed Bergdolt-Reif & Nett Nostalgie Rosé restsüß reveals an incredibly fruity taste on the palate, which is naturally attributed to its off-dry flavor profile. On the palate, this nimble Rosé wine is characterized by an extremely crisp texture. Due to its vibrant fruit acidity, the Nostalgie Rosé restsüß presents itself exceptionally fresh and lively on the palate. The finish of this youthful Rosé wine from the Pfalz region, specifically from Duttweiler, ultimately delights with a good lingering finish. The aftertaste is also accompanied by mineral hints from the loess and clay-dominated soils.
Vinification of the Bergdolt-Reif & Nett Nostalgie Rosé restsüß
The foundation for the elegant Nostalgie Rosé restsüß from the Pfalz consists of grapes from the varieties Dornfelder, Spätburgunder, and Cuvée. The grapes thrive under optimal conditions in the Pfalz. The vines dig their roots deep into the clay and loess soils here. After hand-picking, the grapes are quickly brought to the winery. Here they are sorted and gently crushed. Fermentation follows in stainless steel tanks at controlled temperatures. After fermentation, the wine is aged for a few months on the fine lees before finally being racked.
Food Recommendation for the Bergdolt-Reif & Nett Nostalgie Rosé restsüß
This Rosé wine from Germany pairs perfectly with spring rolls filled with minced meat, fillet of burbot prepared Japanese style with vegetable julienne, or baked sweet potatoes with feta cheese.
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