Winery Fellbacher WeingärtnerLemberger Trocken
Red wine
This wine generally goes well with
Details and technical informations about Winery Fellbacher Weingärtner's Lemberger Trocken.
Discover the grape variety: Blanc Auba
Simple, fresh dry whites with a pale golden robe, a supple palate and moderate acidity. Understated aromas of citrus and Pyrenean white flowers. Rustic, airy profile. Almost extinct, preserved in INRAE varietal collections; it reflects the pre-phylloxera viticultural heritage of south-west France and is among the ancient varieties under study. A native white grape from France, once grown in Béarn and Tursan.
Last vintages of this wine
The best vintages of Lemberger Trocken from Winery Fellbacher Weingärtner are 2015, 2016, 0, 2014
Informations about the Winery Fellbacher Weingärtner
The Winery Fellbacher Weingärtner is one of of the world's great estates. It offers 90 wines for sale in the of Fellbach to come and discover on site or to buy online.
The wine region of Fellbach
Wine commune of Württemberg at the foot of the Kappelberg (northeast of Stuttgart), home to the Fellbacher Lämmler (VDP Grosse Lage) on Muschelkalk and sandstone. Lemberger is the signature red: structured and spiced with blackberry, black cherry, pepper, tobacco and a floral hint, firm tannins and excellent ageing. Native Trollinger as a tender red (strawberry). Riesling taut and mineral as a refined white with citrus and tropical hints.
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).
