Winery Jörg Geiger - PriSecco Bio Cuvee Nr. 21

Winery Jörg GeigerPriSecco Bio Cuvee Nr. 21

The PriSecco Bio Cuvee Nr. 21 of Winery Jörg Geiger is a wine from the region of Württemberg.
This wine generally goes well with
The PriSecco Bio Cuvee Nr. 21 of the Winery Jörg Geiger is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Jörg Geiger's PriSecco Bio Cuvee Nr. 21.

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

Discover the grape variety: Loin de l'oeil

Aromatic, lively whites with a pale golden robe, supple palate and preserved acidity, with signature aromas of white flowers (acacia, hawthorn), citrus (lemon), exotic fruits (pineapple) and white-fleshed fruits (pear). Vinified dry and sweet. Star of Gaillac AOC, defining the identity of Gaillac whites both dry and sweet. Indigenous French white variety from the South-West, also called Len de l'El, grown in the Tarn.

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 60000 of of Germany wines
In the top 35 of of Württemberg wines
In the top 75000 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: Effervescent

Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.

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