Winery Jakob Schmid Kaspar Wetli - Bernecker Blaufränkisch

Winery Jakob Schmid Kaspar WetliBernecker Blaufränkisch

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Bernecker Blaufränkisch of Winery Jakob Schmid Kaspar Wetli is a red wine from the region of Rheintal.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.

Details and technical informations about Winery Jakob Schmid Kaspar Wetli's Bernecker Blaufränkisch.

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

Discover the grape variety: Exalta

Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.

Informations about the Winery Jakob Schmid Kaspar Wetli

The winery offers 52 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Rheintal

The Winery Jakob Schmid Kaspar Wetli is one of of the world's great estates. It offers 50 wines for sale in the of Rheintal to come and discover on site or to buy online.

Top wine Rheintal
In the top 6000 of of Switzerland wines
In the top 2500 of of Rheintal wines
In the top 250000 of red wines
In the top 400000 wines of the world

The wine region of Rheintal

The wine region of Rheintal of Switzerland. Wineries and vineyards like the Domaine Cicero or the Domaine Schmidheiny produce mainly wines red, white and pink. The most planted grape varieties in the region of Rheintal are Pinot noir, Riesling and Sylvaner, they are then used in wines in blends or as a single variety. On the nose of Rheintal often reveals types of flavors of earth, red fruit or oak.

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The word of the wine: Rootstock

American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.

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