Winery Hambacher Schloss - Cuvée Castanella Rotwein Trocken

Winery Hambacher SchlossCuvée Castanella Rotwein Trocken

The Cuvée Castanella Rotwein Trocken of Winery Hambacher Schloss is a red wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Hambacher Schloss's Cuvée Castanella Rotwein Trocken.

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

Discover the grape variety: Barbera blanche

Crisp, taut whites with a marked acidity, showing discreet aromas of green apple, citrus, white flowers and fresh herbal notes. Neutral and refreshing profile. Preserved in confidential parcels in Piedmont (Monferrato, Alessandria) for its heritage value, subject to ampelographic studies. Very rare autochthonous Piedmontese variety, with no genetic link to black barbera despite the shared name.

Informations about the Winery Hambacher Schloss

The winery offers 83 different wines.
Its wines get an average rating of 3.6.
It is in the top 65 of the best estates in the region
It is located in Pfalz

The Winery Hambacher Schloss is one of of the world's great estates. It offers 63 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 150000 of of Germany wines
In the top 25000 of of Pfalz wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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