Winery Diehl - Animus Trocken

Winery DiehlAnimus Trocken

The Animus Trocken of Winery Diehl is a wine from the region of Württemberg.
This wine generally goes well with
The Animus Trocken of the Winery Diehl is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Diehl's Animus Trocken.

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

Discover the grape variety: Rubi

Pink selection made in Brazil, following a natural coloured mutation of the italia, discovered in 1981 by San Giorgio Jonico. Since 24.08.2009, it is registered in the Official Catalogue of table grape varieties, list A1. In Italy, a more colourful mutation of the Rubi was discovered, called benitaka, which is more uniform in berry colour and ripens about a week earlier. The black brasil variety, which can be found in Brazil, is said to be a natural mutation of benitaka. Finally, Rubi should not be confused with ruby seedless, also a pink apyrene grape.

Informations about the Winery Diehl

The winery offers 18 different wines.
Its wines get an average rating of 4.2.
It is in the top 10 of the best estates in the region
It is located in Württemberg
Find the Winery Diehl on Facebook

The Winery Diehl is one of of the world's greatest estates. It offers 11 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 90000 of of Germany wines
In the top 20000 of of Württemberg wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

The word of the wine: Deep

A rich, complex wine that lingers on the palate and gradually reveals a strong potential for aroma and structure.

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