Winery Cleebronn & Güglingen - Cleebronner Michaelsberg Trollinger

Winery Cleebronn & GüglingenCleebronner Michaelsberg Trollinger

The Cleebronner Michaelsberg Trollinger of Winery Cleebronn & Güglingen is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Cleebronn & Güglingen's Cleebronner Michaelsberg Trollinger.

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

Discover the grape variety: Vlachiko

Light, fruity reds with a clear ruby robe, silky tannins and a supple palate, with signature aromas of red fruits (cherry, raspberry), soft spices and Epirote floral notes. Also made as lively, refreshing sparkling rosés. Often blended with Debina and Bekari, it is the signature of Zitsa PDO reds and rosés in north-western Greece. Native Greek black grape from Epirus.

Informations about the Winery Cleebronn & Güglingen

The winery offers 146 different wines.
Its wines get an average rating of 3.7.
It is in the top 55 of the best estates in the region
It is located in Württemberg

The Winery Cleebronn & Güglingen is one of of the world's great estates. It offers 96 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 35000 of of Germany wines
In the top 2500 of of Württemberg wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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