Winery Kloster Pforta - Saalhäuser Blauer Zweigelt Trocken

Winery Kloster PfortaSaalhäuser Blauer Zweigelt Trocken

The Saalhäuser Blauer Zweigelt Trocken of Winery Kloster Pforta is a red wine from the region of Saale-Unstrut.
This wine generally goes well with blue cheese, pork or lamb.

Details and technical informations about Winery Kloster Pforta's Saalhäuser Blauer Zweigelt Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Zweigelt

Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.

Informations about the Winery Kloster Pforta

The winery offers 66 different wines.
Its wines get an average rating of 3.6.
It is in the top 35 of the best estates in the region
It is located in Saale-Unstrut

The Winery Kloster Pforta is one of of the world's great estates. It offers 53 wines for sale in the of Saale-Unstrut to come and discover on site or to buy online.

Top wine Saale-Unstrut
In the top 55000 of of Germany wines
In the top 500 of of Saale-Unstrut wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Saale-Unstrut

Germany's northernmost region (Saxony-Anhalt), ~650 ha. Nordic whites that are dry, lively and mineral with signature notes of green apple, citrus, white flowers, fresh herbs and a crisp finish — a direct, thirst-quenching style. Dominant Muller-Thurgau (~22%) light and floral, Weissburgunder (Pinot Blanc) round and precise, herbaceous Silvaner and taut Riesling. Early grapes suited to the harsh continental climate.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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