Winery Jakob Sebastian - Ahrweiler Daubhaus Spätburgunder Trocken

Winery Jakob SebastianAhrweiler Daubhaus Spätburgunder Trocken

The Ahrweiler Daubhaus Spätburgunder Trocken of Winery Jakob Sebastian is a wine from the region of Ahr.
This wine generally goes well with
The Ahrweiler Daubhaus Spätburgunder Trocken of the Winery Jakob Sebastian is in the top 0 of wines of Ahr.

Details and technical informations about Winery Jakob Sebastian's Ahrweiler Daubhaus Spätburgunder Trocken.

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

Discover the grape variety: Mavrud

A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.

Informations about the Winery Jakob Sebastian

The winery offers 44 different wines.
Its wines get an average rating of 3.6.
It is in the top 25 of the best estates in the region
It is located in Ahr

The Winery Jakob Sebastian is one of of the world's great estates. It offers 22 wines for sale in the of Ahr to come and discover on site or to buy online.

Top wine Ahr
In the top 150000 of of Germany wines
In the top 1500 of of Ahr wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Ahr

Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).

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.

Other wines of Winery Jakob Sebastian

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