Winery Jörg GeigerPriSecco Winterbirnentraum
Sparkling wine
This wine generally goes well with
The PriSecco Winterbirnentraum of the Winery Jörg Geiger is in the top 10 of wines of Schwaigern.
Details and technical informations about Winery Jörg Geiger's PriSecco Winterbirnentraum.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of PriSecco Winterbirnentraum from Winery Jörg Geiger are 0
Informations about the Winery Jörg Geiger
The Winery Jörg Geiger is one of of the world's greatest estates. It offers 39 wines for sale in the of Schwaigern to come and discover on site or to buy online.
The wine region of Schwaigern
The wine region of Schwaigern is located in the region of Württemberg of Germany. Wineries and vineyards like the Domaine Jörg Geiger or the Domaine Jörg Geiger produce mainly wines sparkling. We currently count 1 estates and châteaux in the of Schwaigern, producing 2 different wines in conventional, organic and biodynamic agriculture. The wines of Schwaigern go well with generally quite well with dishes .
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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
