Weingut Hermann - Brut

Weingut HermannBrut

The Brut of Weingut Hermann is a sparkling wine from the region of Graubünden.
This wine generally goes well with

Details and technical informations about Weingut Hermann's Brut.

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

Discover the grape variety: Carcajolo

The black Carcajolo is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Weingut Hermann

The winery offers 23 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Graubünden

The Weingut Hermann is one of of the world's great estates. It offers 21 wines for sale in the of Graubünden to come and discover on site or to buy online.

Top wine Graubünden
In the top 15000 of of Switzerland wines
In the top 600 of of Graubünden wines
In the top 45000 of sparkling wines
In the top 600000 wines of the world

The wine region of Graubünden

Graubunden (or Grisons, in the French language) is the easternmost administrative canton and wine appellation of Switzerland. Bordering Austria, this alpine region boasts just over 400 hectares (990 acres) of Vineyard, predominantly Pinot Noir grown in the Bündner Herrschaft and wider valleys of the Maienfeld region. The largest canton by land area in the country and the source of the Rhine river, Graubunden is basically divided into fertile valley floor and soaring alpine peaks. After making its way down from its source at the Tomasee, high in the Alps, the Rhine turns Northwards, through the substantial valley it has carved for itself over many millennia.

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).

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