Winery Nuesch - Balgach

Winery NueschBalgach

The Balgach of Winery Nuesch is a red wine from the region of St. Gallen.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Balgach of the Winery Nuesch is in the top 50 of wines of St. Gallen.

Taste structure of the Balgach from the Winery Nuesch

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Balgach of Winery Nuesch in the region of St. Gallen is a with a nice freshness.

Details and technical informations about Winery Nuesch's Balgach.

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

Discover the grape variety: Cardinal

The red Cardinal is a grape variety originating from the United States. It produces a variety of grape used for the elaboration of wine. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches, and grapes of very large sizes. The red Cardinal can be found cultivated in these vineyards: Rhone Valley, Languedoc & Roussillon, Savoy & Bugey, Provence & Corsica.

Informations about the Winery Nuesch

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in St. Gallen

The Winery Nuesch is one of of the world's greatest estates. It offers 16 wines for sale in the of St. Gallen to come and discover on site or to buy online.

Top wine St. Gallen
In the top 15000 of of Switzerland wines
In the top 55 of of St. Gallen wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of St. Gallen

The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.

The word of the wine: Pruine

A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.

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