Winery Graf von Zedlitz - Bretzenheimer Kronenberg Blauer Portugieser

Winery Graf von ZedlitzBretzenheimer Kronenberg Blauer Portugieser

The Bretzenheimer Kronenberg Blauer Portugieser of Winery Graf von Zedlitz is a wine from the region of Nahe.
This wine generally goes well with
The Bretzenheimer Kronenberg Blauer Portugieser of the Winery Graf von Zedlitz is in the top 0 of wines of Nahe.

Details and technical informations about Winery Graf von Zedlitz's Bretzenheimer Kronenberg Blauer Portugieser.

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

Discover the grape variety: Bobal

This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.

Informations about the Winery Graf von Zedlitz

The winery offers 99 different wines.
Its wines get an average rating of 3.9.
It is in the top 45 of the best estates in the region
It is located in Nahe

The Winery Graf von Zedlitz is one of of the world's great estates. It offers 45 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 150000 of of Germany wines
In the top 6500 of of Nahe wines
In the top 650000 of wines
In the top 1500000 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: 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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