Weingut Knauß - Without All

Weingut KnaußWithout All

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Without All of Weingut Knauß is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Weingut Knauß's Without All.

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

Discover the grape variety: Béni carlo

This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.

Last vintages of this wine

Without All - 2015
In the top 100 of of Württemberg wines
Average rating: 3.71110.50
Without All - 2014
In the top 100 of of Württemberg wines
Average rating: 3.71110.50
Without All - 0
In the top 100 of of Württemberg wines
Average rating: 3.71110.50

The best vintages of Without All from Weingut Knauß are 2015, 2014, 0

Informations about the Weingut Knauß

The winery offers 65 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 Württemberg

The Weingut Knauß is one of of the world's great estates. It offers 61 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 15000 of of Germany wines
In the top 900 of of Württemberg wines
In the top 250000 of red wines
In the top 400000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

The word of the wine: Organoleptic

Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.

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