Winery Kilian - Becksteiner Kirchberg Selektion Schwarzriesling Trocken

Winery KilianBecksteiner Kirchberg Selektion Schwarzriesling Trocken

The Becksteiner Kirchberg Selektion Schwarzriesling Trocken of Winery Kilian is a white wine from the region of Baden.
This wine generally goes well with

Details and technical informations about Winery Kilian's Becksteiner Kirchberg Selektion Schwarzriesling Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Carcajolo blanc

Lively, fresh whites for early drinking, with a pale golden hue, light palate and preserved acidity, showing discreet aromas of citrus, white flowers and fresh Mediterranean notes. Often blended into local Corsican whites. Grown on a few hectares in southern Corsica, subject to conservation plantings as a precious witness of the island's ampelographic heritage. White-skinned mutation of Carcajolo noir, a rare Corsican grape.

Informations about the Winery Kilian

The winery offers 53 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Baden

The Winery Kilian is one of of the world's great estates. It offers 44 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 45000 of of Germany wines
In the top 5000 of of Baden wines
In the top 200000 of white wines
In the top 700000 wines of the world

The wine region of Baden

German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.

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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