Winery Hans Lang - Assmannshäuser Höllenberg Spätburgunder Trocken

Winery Hans LangAssmannshäuser Höllenberg Spätburgunder Trocken

The Assmannshäuser Höllenberg Spätburgunder Trocken of Winery Hans Lang is a wine from the region of Rheingau.
This wine generally goes well with
The Assmannshäuser Höllenberg Spätburgunder Trocken of the Winery Hans Lang is in the top 0 of wines of Rheingau.

Details and technical informations about Winery Hans Lang's Assmannshäuser Höllenberg Spätburgunder Trocken.

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

Discover the grape variety: Blancard

Originally from the southwestern Atlantic region of France, Blancard has long been cultivated in the Gers, Landes, Eastern Pyrenees and the High Pyrenees. Blancard is practically no longer present in the vineyards and is therefore in danger of disappearing.

Informations about the Winery Hans Lang

The winery offers 66 different wines.
Its wines get an average rating of 3.7.
It is in the top 65 of the best estates in the region
It is located in Rheingau

The Winery Hans Lang is one of of the world's great estates. It offers 64 wines for sale in the of Rheingau to come and discover on site or to buy online.

Top wine Rheingau
In the top 150000 of of Germany wines
In the top 8500 of of Rheingau wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Rheingau

Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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