Winery August Ziegler - Nr.23 Burgunder Cuvée

Winery August ZieglerNr.23 Burgunder Cuvée

4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Nr.23 Burgunder Cuvée of Winery August Ziegler is a red wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery August Ziegler's Nr.23 Burgunder Cuvée.

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

Discover the grape variety: Epinou

A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.

Last vintages of this wine

Nr.23 Burgunder Cuvée - 0
In the top 100 of of Pfalz wines
Average rating: 4.311110

The best vintages of Nr.23 Burgunder Cuvée from Winery August Ziegler are 0

Informations about the Winery August Ziegler

The winery offers 82 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Pfalz

The Winery August Ziegler is one of of the world's great estates. It offers 69 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 25000 of of Germany wines
In the top 5000 of of Pfalz wines
In the top 250000 of red wines
In the top 450000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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