Winery Doppler Hertel - After Work !

Winery Doppler HertelAfter Work !

The After Work ! of Winery Doppler Hertel is a wine from the region of Pfalz.
This wine generally goes well with
The After Work ! of the Winery Doppler Hertel is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Doppler Hertel's After Work !.

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

Discover the grape variety: Ruby seedless

Cross between the emperor and the 75 Pirovano or sultana moscata obtained in 1939 in the United States by Professor Harold P. Olmo of the University of Davis (California). It can also be found in Australia. This variety should not be confused with the ruby-cabernet and the rubi which is a natural pink mutation of the italia.

Informations about the Winery Doppler Hertel

The winery offers 34 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Pfalz
Find the Winery Doppler Hertel on Facebook

The Winery Doppler Hertel is one of of the world's great estates. It offers 29 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 150000 of of Germany wines
In the top 25000 of of Pfalz wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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