Winery J. Grittmann - Gutscuvée

Winery J. GrittmannGutscuvée

The Gutscuvée of Winery J. Grittmann is a wine from the region of Rheinhessen.
This wine generally goes well with
The Gutscuvée of the Winery J. Grittmann is in the top 0 of wines of Rheinhessen.

Details and technical informations about Winery J. Grittmann's Gutscuvée.

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

Discover the grape variety: Cabernet-Dorsa

Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.

Informations about the Winery J. Grittmann

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Rheinhessen
Find the Winery J. Grittmann on Facebook

The Winery J. Grittmann is one of of the world's greatest estates. It offers 15 wines for sale in the of Rheinhessen to come and discover on site or to buy online.

Top wine Rheinhessen
In the top 60000 of of Germany wines
In the top 15000 of of Rheinhessen wines
In the top 300000 of wines
In the top 850000 wines of the world

The wine region of Rheinhessen

Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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