Winery HartmannCapra
wine
This wine generally goes well with
The Capra of the Winery Hartmann is in the top 0 of wines of Aargau.
Details and technical informations about Winery Hartmann's Capra.
Discover the grape variety: Mara
Intraspecific cross between gamay noir and reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From these same parents he also obtained the gamaret and the garanoir. It should not be confused with the Romanian direct producer hybrid, also black, resulting from an interspecific cross between 12 303 Seyve-Villard and ozana. Mara is mainly cultivated in Switzerland and is virtually unknown in France.
Last vintages of this wine
The best vintages of Capra from Winery Hartmann are 2018, 0
Informations about the Winery Hartmann
The Winery Hartmann is one of of the world's greatest estates. It offers 20 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
