Winery Ahrweiler Winzer Verein - Portugieser Trocken

Winery Ahrweiler Winzer VereinPortugieser Trocken

The Portugieser Trocken of Winery Ahrweiler Winzer Verein is a red wine from the region of Ahr.
This wine generally goes well with

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

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Melon blanc et rouge

Very old Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Gamay. Melon can be found in Germany, Croatia, Bulgaria, ... in France it is nowadays mostly multiplied in the Loire Valley, registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Ahrweiler Winzer Verein

The winery offers 49 different wines.
Its wines get an average rating of 3.6.
It is in the top 45 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 1500 of of Ahr wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Ahr

Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).

The word of the wine: Red winemaking

Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.

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