Winery Franz Josef Zimmermann - Grauburgunder Trocken

Winery Franz Josef ZimmermannGrauburgunder Trocken

The Grauburgunder Trocken of Winery Franz Josef Zimmermann is a wine from the region of Nahe.
This wine generally goes well with
The Grauburgunder Trocken of the Winery Franz Josef Zimmermann is in the top 0 of wines of Nahe.

Details and technical informations about Winery Franz Josef Zimmermann's Grauburgunder Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Rougeon

Interspecific crossing obtained by Albert Seibel between 70 Jaeger and 3015 Seibel. It can still be found in the eastern part of the United States, ... practically unknown in France.

Informations about the Winery Franz Josef Zimmermann

The winery offers 24 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Nahe

The Winery Franz Josef Zimmermann is one of of the world's greatest estates. It offers 19 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 50000 of of Germany wines
In the top 2500 of of Nahe wines
In the top 250000 of wines
In the top 750000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

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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