Winery Finkenauer - Cabernet Sauvignon Barrique

Winery FinkenauerCabernet Sauvignon Barrique

The Cabernet Sauvignon Barrique of Winery Finkenauer is a wine from the region of Rheinhessen.
This wine generally goes well with
The Cabernet Sauvignon Barrique of the Winery Finkenauer is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery Finkenauer's Cabernet Sauvignon Barrique.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Helfensteiner

Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.

Informations about the Winery Finkenauer

The winery offers 47 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Rheinhessen
Find the Winery Finkenauer on Facebook

The Winery Finkenauer is one of of the world's great estates. It offers 31 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 60000 of of Germany wines
In the top 10000 of of Rheinhessen wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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