Winery Holger Herbst - Grüner Veltliner

Winery Holger HerbstGrüner Veltliner

The Grüner Veltliner of Winery Holger Herbst is a white wine from the region of Zürich.
This wine generally goes well with pork, vegetarian or lean fish.

Details and technical informations about Winery Holger Herbst's Grüner Veltliner.

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

Discover the grape variety: Araignan

Araignan blanc is a grape variety that originated in France (south of France). 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. Araignan blanc is found in the vineyards of Provence and Corsica.

Informations about the Winery Holger Herbst

The winery offers 3 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Zürich

The Winery Holger Herbst is one of of the world's greatest estates. It offers 3 wines for sale in the of Zürich to come and discover on site or to buy online.

Top wine Zürich
In the top 20000 of of Switzerland wines
In the top 1000 of of Zürich wines
In the top 300000 of white wines
In the top 900000 wines of the world

The wine region of Zürich

Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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