Winery Winzerverein Hagnauer - Burgstall Weißwein Cuvée

Winery Winzerverein HagnauerBurgstall Weißwein Cuvée

The Burgstall Weißwein Cuvée of Winery Winzerverein Hagnauer is a white wine from the region of Baden.
This wine generally goes well with

Details and technical informations about Winery Winzerverein Hagnauer's Burgstall Weißwein Cuvée.

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

Discover the grape variety: Cerceal Branco

Lively and structured dry whites with a pale golden colour, slender palate and very marked razor-sharp acidity, with signature aromas of citrus (lemon), green apple, white flowers and mineral notes. An airy and taut profile. A component of Bairrada sparkling wines (base for effervescents) and present in Dão DOC. Known as Sercial in Madeira, where it signs the great dry Madeiras. An indigenous Portuguese white variety from Bairrada and Dão.

Informations about the Winery Winzerverein Hagnauer

The winery offers 97 different wines.
Its wines get an average rating of 3.7.
It is in the top 35 of the best estates in the region
It is located in Baden

The Winery Winzerverein Hagnauer is one of of the world's great estates. It offers 88 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 35000 of of Germany wines
In the top 4000 of of Baden wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Baden

German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.

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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