Winery Drautz Able - Bareiss Edition Dorfstuben Cuvée Rotwein Trocken

Winery Drautz AbleBareiss Edition Dorfstuben Cuvée Rotwein Trocken

The Bareiss Edition Dorfstuben Cuvée Rotwein Trocken of Winery Drautz Able is a wine from the region of Württemberg.
This wine generally goes well with
The Bareiss Edition Dorfstuben Cuvée Rotwein Trocken of the Winery Drautz Able is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Drautz Able's Bareiss Edition Dorfstuben Cuvée Rotwein Trocken.

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

Discover the grape variety: Vinhão

Intensely coloured and lively reds for drinking young, with a deep, near-black purple colour, firm tannins, a nervous palate, and signature aromas of black fruits (blackberry, blackcurrant), spices and fresh inky notes. Very acidic and highly coloured, sometimes slightly pétillant. Star of the Vinho Verde tinto DOC (Basto sub-region), signature aromatic variety of the red Minho green wines. Native Portuguese black variety, identical to Sousão and Galician Sousón.

Informations about the Winery Drautz Able

The winery offers 64 different wines.
Its wines get an average rating of 3.8.
It is in the top 60 of the best estates in the region
It is located in Württemberg

The Winery Drautz Able is one of of the world's great estates. It offers 59 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 150000 of of Germany wines
In the top 8000 of of Württemberg wines
In the top 600000 of wines
In the top 1500000 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: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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