Winery Fürstenfass - Samtrot Spätlese Trocken

Winery FürstenfassSamtrot Spätlese Trocken

The Samtrot Spätlese Trocken of Winery Fürstenfass is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Fürstenfass's Samtrot Spätlese Trocken.

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

Discover the grape variety: Genovèse

Simple, fresh dry whites with a pale golden colour, a supple palate and preserved acidity, showing undemonstrative aromas of citrus (lemon), white flowers and Mediterranean herbal notes. Rustic, airy profile to drink young. Preserved for its heritage value in a few confidential plots in Provence and Corsica, among the ancient varieties under study. Native white variety from south-east France, almost extinct since phylloxera.

Informations about the Winery Fürstenfass

The winery offers 134 different wines.
Its wines get an average rating of 3.5.
It is in the top 95 of the best estates in the region
It is located in Württemberg

The Winery Fürstenfass is one of of the world's great estates. It offers 84 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 150000 of of Germany wines
In the top 7500 of of Württemberg wines
In the top 600000 of red 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: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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