Winery Gerhard Karle - Ihringer Fohrenberg Grauburgunder Trocken

Winery Gerhard KarleIhringer Fohrenberg Grauburgunder Trocken

The Ihringer Fohrenberg Grauburgunder Trocken of Winery Gerhard Karle is a wine from the region of Baden.
This wine generally goes well with
The Ihringer Fohrenberg Grauburgunder Trocken of the Winery Gerhard Karle is in the top 0 of wines of Baden.

Details and technical informations about Winery Gerhard Karle's Ihringer Fohrenberg Grauburgunder Trocken.

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

Discover the grape variety: Cornichon blanc

A very old variety that has been multiplied in many Mediterranean wine-producing countries, due to the fact that its grapes ripen quite late. It is only in Italy and Greece that it still occupies a significant area. In France, it is only found among amateur gardeners and/or collectors. By its foliage in particular, the white gherkin is different from the purple gherkin this last one is given as very little sensitive to the grey rot.

Informations about the Winery Gerhard Karle

The winery offers 43 different wines.
Its wines get an average rating of 3.6.
It is in the top 30 of the best estates in the region
It is located in Baden
Find the Winery Gerhard Karle on Facebook

The Winery Gerhard Karle is one of of the world's great estates. It offers 32 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 80000 of of Germany wines
In the top 30 of of Baden wines
In the top 350000 of wines
In the top 1000000 wines of the world

The wine region of Baden

Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.

The word of the wine: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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