Winery Hex Vom DasensteinSpätburgunder Spätlese Alte Rebe
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 Spätlese Alte Rebe from the Winery Hex Vom Dasenstein
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Spätlese Alte Rebe of Winery Hex Vom Dasenstein in the region of Baden is a with a nice freshness.
Food and wine pairings with Spätburgunder Spätlese Alte Rebe
Pairings that work perfectly with Spätburgunder Spätlese Alte Rebe
Original food and wine pairings with Spätburgunder Spätlese Alte Rebe
The Spätburgunder Spätlese Alte Rebe of Winery Hex Vom Dasenstein matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of lomo saltado, stuffed squid in the sétoise sauce or rabbit with hunter's sauce.
Details and technical informations about Winery Hex Vom Dasenstein's Spätburgunder Spätlese Alte Rebe.
Discover the grape variety: Cinsault
Cinsaut noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Hex Vom Dasenstein
The Winery Hex Vom Dasenstein is one of of the world's great estates. It offers 73 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate 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.
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The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
