Winery Eberbach-Schäfer - Lemberger Rotwild

Winery Eberbach-SchäferLemberger Rotwild

The Lemberger Rotwild of Winery Eberbach-Schäfer is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Eberbach-Schäfer's Lemberger Rotwild.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Négret pounjut

An ancient grape variety endemic to the Fronton region in the Haute Garonne that could also be found in La Ville Dieu du Temple in the Lot et Garonne. Today, it is not very present in the vineyard and is on the verge of extinction. It is, however, registered in the Official Catalogue of wine grape varieties, list A. It should not be confused with Négret de Banhars, Négret Castrais or Négret de la Canourgue, and it should be noted that it is related to Prunelard. Négret pounjut is completely unknown in other wine-producing countries.

Informations about the Winery Eberbach-Schäfer

The winery offers 70 different wines.
Its wines get an average rating of 3.7.
It is in the top 35 of the best estates in the region
It is located in Württemberg

The Winery Eberbach-Schäfer is one of of the world's great estates. It offers 64 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 75000 of of Germany wines
In the top 5000 of of Württemberg wines
In the top 500000 of red wines
In the top 900000 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: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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