Winery Jörg Geiger - Inspiration 4.4

Winery Jörg GeigerInspiration 4.4

The Inspiration 4.4 of Winery Jörg Geiger is a wine from the region of Württemberg.
This wine generally goes well with
The Inspiration 4.4 of the Winery Jörg Geiger is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Jörg Geiger's Inspiration 4.4.

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

Discover the grape variety: Completer

Structured, aromatic dry whites with a pale golden hue, ample body and sharp acidity; signature aromas of almond, honey, white flowers (acacia), white-fleshed fruits (pear) and alpine mineral notes. Fine ageing potential. Star of the Bündner Herrschaft region around Malans, one of Switzerland's most precious and ancient heritage grapes. Native Swiss white grape from the canton of Graubünden, extremely rare.

Informations about the Winery Jörg Geiger

The winery offers 48 different wines.
Its wines get an average rating of 4.
It is in the top 35 of the best estates in the region
It is located in Württemberg

The Winery Jörg Geiger is one of of the world's great estates. It offers 39 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 65000 of of Germany wines
In the top 35 of of Württemberg wines
In the top 300000 of wines
In the top 850000 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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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