Winery Drautz Able - Carl Drautz & Kinder MO 17

Winery Drautz AbleCarl Drautz & Kinder MO 17

The Carl Drautz & Kinder MO 17 of Winery Drautz Able is a wine from the region of Württemberg.
This wine generally goes well with
The Carl Drautz & Kinder MO 17 of the Winery Drautz Able is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Drautz Able's Carl Drautz & Kinder MO 17.

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

Discover the grape variety: Mollard

Light, fruity reds with a clear ruby color, supple tannins and an airy palate, offering delicate aromas of red fruits (raspberry, cherry, strawberry), alpine spices, mountain herbs and floral notes. A high-altitude airy profile. Very rare variety, preserved by a few artisan winemakers for its heritage value, in confidential altitude cuvées. Grown in IGP Hautes-Alpes around Embrun. French indigenous variety from the Hautes-Alpes, an alpine signature.

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 70000 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: Ancestral method

A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).

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