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The area of ​​the Rheingau, to the right of the Rhine, has an ancient wine history: traces have been found since the Middle Ages, when monks cultivated vines in order to produce this appreciated nectar. The area has a mild, Mediterranean climate with temperatures of around 10 ° C in winter and 16 ° C in spring. The 1300 hours of sunshine annually give the fruit vitality and prosperity, as well as a large amount of grapes produced. Given the importance of the geological conformation for the determination of the character of the wine, the area is rich in gray agillose territory (Lorch), from which are produced wines rich in sour taste , while the clayey marls give a full and robust wine. Quartzite and Loess contribute to the production of fruity and light Riesling. The most produced wines are Riesling (75%), Pinot Noir (13%). Other types of wine are Mullare-Thurgau, Pinot Bianco and Grigio, Pinot Nero Precoce and Chardonnay.
The annual yield of wine production in this region is around 8 hl / l.
The Riesling of the Moselle is much appreciated, as it is a wine of great quality and elegance: the Rheingau is the producing region par excellence of this variety. The best Rieslings come from the vines located in the central part of the Moselle, while further south the wine has a drier taste.
 The production process involves a total duration of 120-160 days from flowering to maturing and gives a fresh fruit scent, such as grapefruit, lemon and peach, or a more liqueur note for wines matured longer. The combination of the reflection of the sun on the stretch of water of the Rhine and of the Moselle and of the terraces, exposed to the wind and light, give a vine with a generous development and a mineral taste, due to the fact that vines search for nourishment in the depth of the soil, surpassing the clayey layer.

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Information about Rheingau

Soil and climate
German viticulture is located in the fiftieth parallel, at the height of southern Alaska, and the eastern district Saale-Unstrut and Sachen are located, even further north, depends both on the mitigating influence of the Gulf stream and on the advantageous positions of the vineyards, on the slopes of the mountains, with southern exposure, where they receive more insolation. In addition, the vines are often planted near waterways that provide protection against spring frost. The cool climate helps to ripen the grapes very slowly, giving them time to form a lot of extract and aromatic substances and above all to produce good acidity, characteristic of German wines. On a slope, in perfect southern exposure, towards the river Rhine, the Rheingau extends, which many consider the best of all the wine districts of Germany. In the hottest summers, the vineyards above the town of Rüdeshei stand out.
In the Mosel and Rhine valleys the wild vine grew long before human beings settled here, but for German wines the story begins with the Roman conquest. The first to cultivate the vine in Germany were the Roman legionnaires, and in the Middle Ages the monasteries continued to develop viticulture by cultivating the best vineyards. A good example is the Cistercian monastery Eberbach, in the Rheingau. Just as it happened in Burgundy, when Napoleon conquered the Rhine valley, the great estates of the monasteries were divided between the state and the peasants.
Typical products
In the optimal climate of the southern slopes of Johannisberg, Riesling reaches a perfect ripeness and the wines become full and rich in character, with a mature aroma and distinct acidity. Around the village Assmannshausen we specialize in red wines and the vineyards are almost exclusively Spätburgunder. The Rheingau white wine production is dominated by the riesling in an even more massive manner than that of the Moselle, but today 13% of the vineyards are cultivated in spätburgunder (pinot noir).
Typical dishes
The cuisine of the North is dominated by what is fished. The North Sea fishes are the base of the culinary of this area. Herring, smoked eel, sole, shrimp, crab and lobster are the masters. Next to these dishes a typical dish of the region: Eintopf - different types of meat, vegetables and boiled potatoes together. In the northern part, on the border with Denmark, we specialized in the production of rum, a base for excellent grog and indispensable component of hot drinks throughout the northern region. The best dishes of Saxony are the Leipziger Allerlei a delicious dish of asparagus and other vegetables and the famous Christmas cake, the Stollen. The Kartoffelpuffer also comes from here, while the Berlin specialty is Eisbein, boiled pork pieces usually served with sauerkraut. Berlin is also the cradle of Krapfen, a very popular and not very expensive dessert. In Thuringia they make excellent Bratwürste, roasted and spicy sausages and there is also the Zwiebelkuchen, a very tasty onion cake. The most popular dish in Bavaria is Haxen, a piece of leg of pork or veal accompanied by Knödel, a kind of potato gnocchi that requires a robust appetite. Also to be tasted is the Weißwurst, the white sausage from Monaco. In Franconia, you should not miss the Nuremberg fried sausages.

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