Winery Gerd & Toni Lang - Burgunder S Trocken

Winery Gerd & Toni LangBurgunder S Trocken

The Burgunder S Trocken of Winery Gerd & Toni Lang is a wine from the region of Nahe.
This wine generally goes well with
The Burgunder S Trocken of the Winery Gerd & Toni Lang is in the top 0 of wines of Nahe.

Details and technical informations about Winery Gerd & Toni Lang's Burgunder S Trocken.

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

Discover the grape variety: Barras

It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.

Informations about the Winery Gerd & Toni Lang

The winery offers 31 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Nahe

The Winery Gerd & Toni Lang is one of of the world's greatest estates. It offers 6 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 45000 of of Germany wines
In the top 2500 of of Nahe wines
In the top 400000 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: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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