Winery Armin Zimmerle - Cabernet Dorsa

Winery Armin ZimmerleCabernet Dorsa

The Cabernet Dorsa of Winery Armin Zimmerle is a wine from the region of Baden.
This wine generally goes well with
The Cabernet Dorsa of the Winery Armin Zimmerle is in the top 0 of wines of Baden.

Details and technical informations about Winery Armin Zimmerle's Cabernet Dorsa.

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

Discover the grape variety: Roublot

Roublot blanc is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and small to medium sized grapes. Roublot blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Armin Zimmerle

The winery offers 17 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Baden

The Winery Armin Zimmerle is one of of the world's greatest estates. It offers 8 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 70000 of of Germany wines
In the top 8000 of of Baden wines
In the top 500000 of wines
In the top 950000 wines of the world

The wine region of Baden

Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.

News related to this wine

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The word of the wine: Bleeding

Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.

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