Winery Jaggy - Closterweinberg Riesling

Winery JaggyClosterweinberg Riesling

The Closterweinberg Riesling of Winery Jaggy is a wine from the region of Württemberg.
This wine generally goes well with
The Closterweinberg Riesling of the Winery Jaggy is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Jaggy's Closterweinberg Riesling.

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

Discover the grape variety: Graciano

Structured, deep reds with an ink-dark robe, firm tannins and a dense palate of intense blackfruit (blackberry, blackcurrant), black cherry, violet, spices, black pepper, Mediterranean herbs and balsamic notes. Fine ageing potential; adds structure and length to blends. Essential component of great Rioja DOCa and Navarra DO reds, also as an identity single varietal. Native Spanish grape, signature of Riojan finesse.

Informations about the Winery Jaggy

The winery offers 18 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Württemberg

The Winery Jaggy is one of of the world's greatest estates. It offers 10 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 150000 of of Germany wines
In the top 8000 of of Württemberg wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

The word of the wine: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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