Winery Familie Brugger - Rickenbacher

Winery Familie BruggerRickenbacher

The Rickenbacher of Winery Familie Brugger is a wine from the region of Zürich.
This wine generally goes well with
The Rickenbacher of the Winery Familie Brugger is in the top 0 of wines of Zürich.

Details and technical informations about Winery Familie Brugger's Rickenbacher.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.3°
Allergens
Contains sulfites

Discover the grape variety: Schioppettino

A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.

Informations about the Winery Familie Brugger

The winery offers 9 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Zürich

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

Top wine Zürich
In the top 25000 of of Switzerland wines
In the top 1500 of of Zürich wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Zürich

Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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