Winery Fürstenfass - Taurus Lieblich

Winery FürstenfassTaurus Lieblich

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Taurus Lieblich of Winery Fürstenfass is a sweet wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Fürstenfass's Taurus Lieblich.

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

Discover the grape variety: Béclan noir

Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.

Last vintages of this wine

Taurus Lieblich - 0
In the top 100 of of Württemberg wines
Average rating: 411110

The best vintages of Taurus Lieblich from Winery Fürstenfass are 0

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 5 of the best estates in the region
It is located in Württemberg

The Winery Fürstenfass is one of of the world's greatest 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 15000 of of Germany wines
In the top 700 of of Württemberg wines
In the top 8500 of sweet wines
In the top 350000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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