Winery Fried Baumgartner - Lemberger

Winery Fried BaumgartnerLemberger

The Lemberger of Winery Fried Baumgartner is a wine from the region of Württemberg.
This wine generally goes well with
The Lemberger of the Winery Fried Baumgartner is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Fried Baumgartner's Lemberger.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Aidani

Aromatic, fresh whites with a pale golden hue, supple palate and preserved acidity, with delicate notes of white flowers (jasmine, orange blossom), yellow fruits (peach, apricot), citrus, light honey and saline iodine notes. Adds floral roundness to blends. Star of Santorini PDO whites blended with assyrtiko and athiri, and of passito Vinsanto liqueurs. Native Greek variety from the Cyclades (Santorini, Paros).

Informations about the Winery Fried Baumgartner

The winery offers 43 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Württemberg
Find the Winery Fried Baumgartner on Facebook

The Winery Fried Baumgartner is one of of the world's great estates. It offers 21 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 100000 of of Germany wines
In the top 7000 of of Württemberg wines
In the top 550000 of wines
In the top 1500000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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