Winery BötzingerWeisser Burgunder Trocken

White wine of Baden of Germany

3.3

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Weisser Burgunder Trocken of Winery Bötzinger is a white wine from the region of Baden.
This wine generally goes well with

Details and technical informations about Winery Bötzinger's Weisser Burgunder Trocken.

Winery

Winery Bötzinger

Grape varieties

Region/Great wine region

Baden

Country

Germany

Style of wine

White

Allergens

Contains sulfites

Discover the grape variety: Bayan shirei

This vine is most certainly finding its first origins in Azerbaijan. It can be found in many other Eastern countries such as Armenia, Uzbekistan, Georgia, Dagestan, Kazakhstan, Ukraine, Russia, ... totally unknown in France.

Last vintages of this wine

Weisser Burgunder Trocken - 2012

In the top 100 of of Baden wines

Average rating: 3.2

Weisser Burgunder Trocken - 0

In the top 100 of of Baden wines

Average rating: 3.3

The best vintages of Weisser Burgunder Trocken from Winery Bötzinger are 0, 2012

Informations about the Winery Bötzinger

The winery offers 75 different wines.

Its wines get an average rating of 3.4.

It is in the top 50 of the best estates in the region

It is located in Baden

The Winery Bötzinger is one of of the world's great estates. It offers 63 wines for sale in the of Baden to come and discover on site or to buy online.

In the top 90000 of of Germany wines

In the top 9500 of of Baden wines

In the top 300000 of white wines

In the top 1000000 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: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.