Winery HeitlingerEdition H Rot Trocken

Red wine of Baden of Germany

3.2

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Edition H Rot Trocken of Winery Heitlinger is a red wine from the region of Baden.
This wine generally goes well with

Details and technical informations about Winery Heitlinger's Edition H Rot Trocken.

Winery

Winery Heitlinger

Grape varieties

Region/Great wine region

Baden

Country

Germany

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Muscat de Roussé

Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).

Last vintages of this wine

Edition H Rot Trocken - 2015

In the top 100 of of Baden wines

Average rating: 3.2

Edition H Rot Trocken - 0

In the top 100 of of Baden wines

Average rating: 3.2

The best vintages of Edition H Rot Trocken from Winery Heitlinger are 2015, 0

Informations about the Winery Heitlinger

The winery offers 64 different wines.

Its wines get an average rating of 3.7.

It is in the top 60 of the best estates in the region

It is located in Baden

The Winery Heitlinger is one of of the world's great estates. It offers 60 wines for sale in the of Baden to come and discover on site or to buy online.

In the top 150000 of of Germany wines

In the top 15000 of of Baden wines

In the top 600000 of red wines

In the top 1500000 wines of the world

The wine region of Baden

Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, Dry Climate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).