Winery Jörg Geiger - Prisecco Cuvée Nr. 27

Winery Jörg GeigerPrisecco Cuvée Nr. 27

The Prisecco Cuvée Nr. 27 of Winery Jörg Geiger is a sparkling wine from the region of Württemberg.
This wine generally goes well with
The Prisecco Cuvée Nr. 27 of the Winery Jörg Geiger is in the top 30 of wines of Württemberg.

Details and technical informations about Winery Jörg Geiger's Prisecco Cuvée Nr. 27.

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

Discover the grape variety: Dabouki

It is most certainly Syrian. By crossing it with the Chasselas, we obtained the Danlas variety, which, by its foliage, somewhat resembles that of its mother the Dabouki. It can be found in Israel, Jordan, Palestine, Syria, Lebanon, Algeria, Tunisia, Morocco, etc. In France it is practically endangered, but it is still listed in the Official Catalogue of Table Grape Varieties, list A1.

Informations about the Winery Jörg Geiger

The winery offers 40 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 150000 of of Germany wines
In the top 35 of of Württemberg wines
In the top 95000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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