Winery Buchner Landgut - Katharin Noir

Winery Buchner LandgutKatharin Noir

The Katharin Noir of Winery Buchner Landgut is a wine from the region of Vino da Tavola.
This wine generally goes well with
The Katharin Noir of the Winery Buchner Landgut is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Buchner Landgut's Katharin Noir.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Acadie

Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.

Informations about the Winery Buchner Landgut

The winery offers 4 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Vino da Tavola

The Winery Buchner Landgut is one of of the world's greatest estates. It offers 4 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 100000 of of Italy wines
In the top 750 of of Vino da Tavola wines
In the top 300000 of wines
In the top 550000 wines of the world

The wine region of Vino da Tavola

Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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