Winery Katrin Wind - Grauburgunder

Winery Katrin WindGrauburgunder

The Grauburgunder of Winery Katrin Wind is a wine from the region of Pfalz.
This wine generally goes well with
The Grauburgunder of the Winery Katrin Wind is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Katrin Wind's Grauburgunder.

Winemaker
Katrin Wind
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Cariñena

Powerful, structured reds with a near-black inky color, firm tannins and a dense palate, offering intense aromas of ripe black fruits (blackberry, blackcurrant, plum), candied cherry, liquorice, spices, garrigue and balsamic notes. Fine cellaring potential, excelling in old vines on poor soils. Pillar of great Priorat DOQ, Montsant DO, Empordà DO reds and the signature of DO Cariñena (Aragón). Spanish name for carignan, a historic Mediterranean variety originating in Aragón.

Informations about the Winery Katrin Wind

The winery offers 20 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Pfalz
Find the Winery Katrin Wind on Facebook and on Twitter

The Winery Katrin Wind is one of of the world's great estates. It offers 18 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 60000 of of Germany wines
In the top 15000 of of Pfalz wines
In the top 300000 of wines
In the top 850000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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