Winery Ahrweiler Winzer Verein - Ahrweiler Klosterberg Trocken

Winery Ahrweiler Winzer VereinAhrweiler Klosterberg Trocken

The Ahrweiler Klosterberg Trocken of Winery Ahrweiler Winzer Verein is a wine from the region of Ahr.
This wine generally goes well with
The Ahrweiler Klosterberg Trocken of the Winery Ahrweiler Winzer Verein is in the top 0 of wines of Ahr.

Details and technical informations about Winery Ahrweiler Winzer Verein's Ahrweiler Klosterberg Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Odjaleschi

Structured and aromatic reds with a deep garnet-ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry), soft spices and floral notes. Also made as a traditional off-dry style. An essential component of Khvanchkara, the legendary Georgian off-dry red wine, embodying the viticultural identity of the western Caucasus. Indigenous Georgian black variety, grown mainly in Racha-Lechkhumi.

Informations about the Winery Ahrweiler Winzer Verein

The winery offers 50 different wines.
Its wines get an average rating of 3.6.
It is in the top 50 of the best estates in the region
It is located in Ahr

The Winery Ahrweiler Winzer Verein is one of of the world's great estates. It offers 47 wines for sale in the of Ahr to come and discover on site or to buy online.

Top wine Ahr
In the top 150000 of of Germany wines
In the top 2000 of of Ahr wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Ahr

Small German valley south of Bonn, the country's largest contiguous single red-grape zone. Signature Spatburgunder (Pinot Noir) (>60%): elegant, structured reds with signature notes of cherry, raspberry, wild strawberry, undergrowth and sweet spice, silky tannins and taut freshness — Burgundian style in an improbable climate. Also early Fruhburgunder, fleshier. ~560 ha on steep slopes over schist and slate, sheltered temperate microclimate.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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