Winery Bauer - Spätlese Weissburgunder Trocken

Winery BauerSpätlese Weissburgunder Trocken

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

Details and technical informations about Winery Bauer's Spätlese Weissburgunder Trocken.

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

Discover the grape variety: Varousset

Simple, light and fruity reds with a pale, lightly coloured ruby robe, smooth tannins, an airy palate with moderate acidity, and understated aromas of red fruits. Rustic, discreet profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value; testifies to the pre-phylloxera ampelographic diversity of the South-West. Rare French black variety, formerly grown in the South-West.

Informations about the Winery Bauer

The winery offers 10 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Württemberg

The Winery Bauer is one of of the world's greatest estates. It offers 6 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 80000 of of Germany wines
In the top 6000 of of Württemberg wines
In the top 300000 of wines
In the top 1000000 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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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