Winery Anselmann - Blauer Portugieser Halbtrocken

Winery AnselmannBlauer Portugieser Halbtrocken

The Blauer Portugieser Halbtrocken of Winery Anselmann is a red wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Anselmann's Blauer Portugieser Halbtrocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.2°
Allergens
Contains sulfites

Discover the grape variety: Roi des noirs

Interspecific crossing between 29 Seibel (70 jeager x Vitis Vinifera unknown) and the danugue made by Eugène Contassot, who would have given the seeds of the harvested grapes to Albert Seibel (1844-1936). The King of the Blacks has been widely cultivated, particularly in southwestern France and in the center-west, where we have found and photographed it. It was used several times as a sire by Albert Seibel, rubilande or 11803 Seibel is a good example.

Informations about the Winery Anselmann

The winery offers 180 different wines.
Its wines get an average rating of 3.8.
It is in the top 150 of the best estates in the region
It is located in Pfalz

The Winery Anselmann is one of wineries to follow in Pfalz.. It offers 101 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 40000 of of Germany wines
In the top 9000 of of Pfalz wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

The word of the wine: Disgorging (champagne)

This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.

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