must

From lat. "mustum". The juice obtained from fresh grapes by pressing. It is fermented into wine. A partially fermented must first is called Bremser and then Federweißer .

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

E-Mail: info@rheinhessenwein.de