Winery HeldeSpätburgunder Traditionell
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Spätburgunder Traditionell from the Winery Helde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Traditionell of Winery Helde in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder Traditionell
Pairings that work perfectly with Spätburgunder Traditionell
Original food and wine pairings with Spätburgunder Traditionell
The Spätburgunder Traditionell of Winery Helde matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade beef stew, breaded veal cutlets or rabbit with prunes in my grandmother's style.
Details and technical informations about Winery Helde's Spätburgunder Traditionell.
Discover the grape variety: Prié blanc
Lively, light, mineral whites from extreme altitude, with a pale golden robe, an airy, taut palate with preserved acidity, and signature aromas of citrus (lemon), white flowers (acacia), white-fleshed fruits and alpine mineral notes. Also vinified as high-mountain sparkling wines. Star of the Blanc de Morgex et de La Salle DOC (Aosta Valley, vineyards above 1000 m). Autochthonous white grape of the Aosta Valley, naturally resistant to phylloxera at altitude.
Last vintages of this wine
The best vintages of Spätburgunder Traditionell from Winery Helde are 0
Informations about the Winery Helde
The Winery Helde is one of of the world's greatest estates. It offers 24 wines for sale in the of Baden to come and discover on site or to buy online.
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: 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.
