Winery Konrad & sonia Zimmerann - Pinot Noir Barrique

Winery Konrad & sonia ZimmerannPinot Noir Barrique

The Pinot Noir Barrique of Winery Konrad & sonia Zimmerann is a wine from the region of Aargau.
This wine generally goes well with
The Pinot Noir Barrique of the Winery Konrad & sonia Zimmerann is in the top 0 of wines of Aargau.

Details and technical informations about Winery Konrad & sonia Zimmerann's Pinot Noir Barrique.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Subéreux

An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .

Informations about the Winery Konrad & sonia Zimmerann

The winery offers 5 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Aargau

The Winery Konrad & sonia Zimmerann is one of of the world's greatest estates. It offers 3 wines for sale in the of Aargau to come and discover on site or to buy online.

Top wine Aargau
In the top 20000 of of Switzerland wines
In the top 500 of of Aargau wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Aargau

Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.

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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