Winery Julius Ferdinand Kimich - Auxerrois Spätlese Trocken

Winery Julius Ferdinand KimichAuxerrois Spätlese Trocken

The Auxerrois Spätlese Trocken of Winery Julius Ferdinand Kimich is a wine from the region of Pfalz.
This wine generally goes well with
The Auxerrois Spätlese Trocken of the Winery Julius Ferdinand Kimich is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Julius Ferdinand Kimich's Auxerrois Spätlese Trocken.

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

Discover the grape variety: Goruli mtsvane

Structured, aromatic dry whites with a pale to amber golden robe (in qvevri), an ample palate and preserved acidity of citrus, yellow fruits (pear, peach), white flowers, dried fruits, honey and mineral notes. Often vinified in qvevri (buried clay jars, UNESCO method) as tannic orange wines. Grown in Kakheti and Kartli, signature of modern Georgian amber whites. Native Georgian grape (mtsvane = "green"), pillar of the qvevri revival.

Informations about the Winery Julius Ferdinand Kimich

The winery offers 85 different wines.
Its wines get an average rating of 3.9.
It is in the top 70 of the best estates in the region
It is located in Pfalz

The Winery Julius Ferdinand Kimich is one of of the world's great estates. It offers 71 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 95000 of of Germany wines
In the top 25000 of of Pfalz wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Wooded

A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.

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