Winery Hof Aengelberg - Schmidlin - Majanaco

Winery Hof Aengelberg - SchmidlinMajanaco

The Majanaco of Winery Hof Aengelberg - Schmidlin is a wine from the region of Luzern.
This wine generally goes well with
The Majanaco of the Winery Hof Aengelberg - Schmidlin is in the top 0 of wines of Luzern.

Details and technical informations about Winery Hof Aengelberg - Schmidlin's Majanaco.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Ahmeur bou A(h)meur

Its origin would be from North Africa (Algeria/Kabylie) or Spain. It is a variety that was often grown on trellises in front of houses and sometimes its grapes were preserved in brandy to be enjoyed throughout the year. It is found in North Africa, the United States (California), Argentina, Spain and Portugal. In France, it is not well known because of its susceptibility to winter frosts and its late ripening.

Informations about the Winery Hof Aengelberg - Schmidlin

The winery offers 4 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Luzern

The Winery Hof Aengelberg - Schmidlin is one of of the world's greatest estates. It offers 3 wines for sale in the of Luzern to come and discover on site or to buy online.

Top wine Luzern
In the top 30000 of of Switzerland wines
In the top 300 of of Luzern wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Luzern

The wine region of Luzern of Switzerland. Wineries and vineyards like the Domaine Klosterhof or the Domaine Bioweingut Sitenrain produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Luzern are Pinot noir, Riesling and Solaris, they are then used in wines in blends or as a single variety. On the nose of Luzern often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or earth.

The word of the wine: Film maceration

A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.

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