Winery Die Jungwinzer - The Next Generation - Blanc de Noir Sekt

Winery Die Jungwinzer - The Next GenerationBlanc de Noir Sekt

The Blanc de Noir Sekt of Winery Die Jungwinzer - The Next Generation is a wine from the region of Ahr.
This wine generally goes well with
The Blanc de Noir Sekt of the Winery Die Jungwinzer - The Next Generation is in the top 0 of wines of Ahr.

Details and technical informations about Winery Die Jungwinzer - The Next Generation's Blanc de Noir Sekt.

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

Discover the grape variety: Caino blanco

Crisp, aromatic dry whites with a pale golden robe, a slender palate and preserved acidity of signature citrus (lemon, grapefruit), white-fleshed fruits (apple, pear), white flowers, fresh herbs and saline Atlantic mineral notes. An ideal thirst-quenching profile with seafood. Traditional component of Rías Baixas DO blends alongside albariño and loureira. Native Galician grape of north-west Spain, Atlantic signature.

Informations about the Winery Die Jungwinzer - The Next Generation

The winery offers 3 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Ahr

The Winery Die Jungwinzer - The Next Generation is one of of the world's greatest estates. It offers 3 wines for sale in the of Ahr to come and discover on site or to buy online.

Top wine Ahr
In the top 70000 of of Germany wines
In the top 1000 of of Ahr wines
In the top 85000 of wines
In the top 950000 wines of the world

The wine region of Ahr

Small German valley south of Bonn, the country's largest contiguous single red-grape zone. Signature Spatburgunder (Pinot Noir) (>60%): elegant, structured reds with signature notes of cherry, raspberry, wild strawberry, undergrowth and sweet spice, silky tannins and taut freshness — Burgundian style in an improbable climate. Also early Fruhburgunder, fleshier. ~560 ha on steep slopes over schist and slate, sheltered temperate microclimate.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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