Winery Julius Kimmle - Blanc de Noir

Winery Julius KimmleBlanc de Noir

The Blanc de Noir of Winery Julius Kimmle is a wine from the region of Pfalz.
This wine generally goes well with
The Blanc de Noir of the Winery Julius Kimmle is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Julius Kimmle's Blanc de Noir.

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

Discover the grape variety: Dattier de Beyrouth

Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.

Informations about the Winery Julius Kimmle

The winery offers 49 different wines.
Its wines get an average rating of 3.3.
It is in the top 15 of the best estates in the region
It is located in Pfalz

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

Top wine Pfalz
In the top 90000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

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Geographical denomination: The first step towards the notion of terroir – Focus Mâcon

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The word of the wine: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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