Winery Badischer WinzerkellerAntiqua Ruländer Auslese

wine of Baden of Germany

The Antiqua Ruländer Auslese of Winery Badischer Winzerkeller is a wine from the region of Baden.
This wine generally goes well with
The Antiqua Ruländer Auslese of the Winery Badischer Winzerkeller is in the top 0 of wines of Baden.

Details and technical informations about Winery Badischer Winzerkeller's Antiqua Ruländer Auslese.

Winery

Winery Badischer Winzerkeller

Grape varieties

Region/Great wine region

Baden

Country

Germany

Style of wine

Allergens

Contains sulfites

Discover the grape variety: Gaillard 157

Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.

Informations about the Winery Badischer Winzerkeller

The winery offers 268 different wines.

Its wines get an average rating of 3.3.

This winery is part of the Badischer Winzerkeller.

It is in the top 150 of the best estates in the region

It is located in Baden

The Winery Badischer Winzerkeller is one of wineries to follow in Baden.. It offers 68 wines for sale in the of Baden to come and discover on site or to buy online.

In the top 100000 of of Germany wines

In the top 15000 of of Baden wines

In the top 350000 of wines

In the top 1500000 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, Dry Climate 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.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).