Winery HugelheimerBaden Höllberg Qualitätswein Trocken Spätburgunder Rotwein

wine of Baden of Germany

The Baden Höllberg Qualitätswein Trocken Spätburgunder Rotwein of Winery Hugelheimer is a wine from the region of Baden.
This wine generally goes well with
The Baden Höllberg Qualitätswein Trocken Spätburgunder Rotwein of the Winery Hugelheimer is in the top 0 of wines of Baden.

Discover the grape variety: Prior

Interspecific cross between Freiburg 4-61 (23-416 Joannès-Seyve x pinot noir) and Bronner made in 1987 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, but also in Switzerland, Belgium, ... and in France.

Informations about the Winery Hugelheimer

The winery offers 11 different wines.

Its wines get an average rating of 3.4.

It is in the top 5 of the best estates in the region

It is located in Baden

The Winery Hugelheimer is one of of the world's greatest estates. It offers 9 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, 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.

News related to this wine

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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...

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The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.