Winery Achterhoekse - Cabernet Cortis

Winery AchterhoekseCabernet Cortis

The Cabernet Cortis of Winery Achterhoekse is a red wine from the region of Gelderland.
This wine generally goes well with

Details and technical informations about Winery Achterhoekse's Cabernet Cortis.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.6°
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Cortis

Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.

Informations about the Winery Achterhoekse

The winery offers 45 different wines.
Its wines get an average rating of 3.3.
It is in the top 20 of the best estates in the region
It is located in Gelderland

The Winery Achterhoekse is one of of the world's great estates. It offers 42 wines for sale in the of Gelderland to come and discover on site or to buy online.

Top wine Gelderland
In the top 350 of of Netherlands wines
In the top 150 of of Gelderland wines
In the top 450000 of red wines
In the top 850000 wines of the world

The wine region of Gelderland

The wine region of Gelderland of Netherlands. Wineries and vineyards like the Domaine Betuws Wijndomein or the Domaine Betuws Wijndomein produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Gelderland are Johanniter, Regent and Solaris, they are then used in wines in blends or as a single variety. On the nose of Gelderland often reveals types of flavors of citrus, apples or minerality and sometimes also flavors of earth, tree fruit or citrus fruit.

The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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