Häge Weingut Johannes - Gutswein Lemberger Trocken

Häge Weingut JohannesGutswein Lemberger Trocken

The Gutswein Lemberger Trocken of Häge Weingut Johannes is a wine from the region of Württemberg.
This wine generally goes well with
The Gutswein Lemberger Trocken of the Häge Weingut Johannes is in the top 0 of wines of Württemberg.

Details and technical informations about Häge Weingut Johannes's Gutswein Lemberger Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Pinotage

An intraspecific cross between pinot noir and cinsaut called hermitage, obtained in South Africa in 1925 by Professor Abraham Izak Perold. Since then, it has been propagated in Africa, New Zealand, Australia, the United States (California), Canada, Brazil, Israel, etc. In France, it is practically unknown, although it is registered in the Official Catalogue of Vine Varieties on the A1 list. - Synonymy: none to date (for all the synonyms of the varieties, click here!).

Informations about the Häge Weingut Johannes

The winery offers 12 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Württemberg

The Häge Weingut Johannes is one of of the world's greatest estates. It offers 11 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 150000 of of Germany wines
In the top 8500 of of Württemberg wines
In the top 600000 of wines
In the top 1500000 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: Film maceration

A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.

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