Winery Hugemann - Classic Weissburgunder

Winery HugemannClassic Weissburgunder

The Classic Weissburgunder of Winery Hugemann is a wine from the region of Mittelrhein.
This wine generally goes well with
The Classic Weissburgunder of the Winery Hugemann is in the top 0 of wines of Mittelrhein.

Details and technical informations about Winery Hugemann's Classic Weissburgunder.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Ribolla gialla

A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).

Informations about the Winery Hugemann

The winery offers 8 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Mittelrhein

The Winery Hugemann is one of of the world's greatest estates. It offers 4 wines for sale in the of Mittelrhein to come and discover on site or to buy online.

Top wine Mittelrhein
In the top 80000 of of Germany wines
In the top 850 of of Mittelrhein wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of Mittelrhein

Mittelrhein is one of Germany's smaller wine regions, with around 468 hectares (1,156 acres) under Vine. A Long, thin region, it follows the course of the Rhine river between Rheinhessen/bingen">Bingen and Bonn, a distance of about 100 kilometers (60 miles) as the crow flies. At its Southern end, the region abuts the western edge of Rheinhessen and northern limits of the Nahe. It also intersects with the Mosel and Ahr regions, where their respective rivers Flow into the Rhine.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

Other wines of Winery Hugemann

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