Winery Kreiselmaier - Cabernet Blanc Trocken

Winery KreiselmaierCabernet Blanc Trocken

The Cabernet Blanc Trocken of Winery Kreiselmaier is a white wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Kreiselmaier's Cabernet Blanc Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.68°
Allergens
Contains sulfites

Discover the grape variety: Cabernet blanc

Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.

Informations about the Winery Kreiselmaier

The winery offers 29 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Pfalz

The Winery Kreiselmaier is one of of the world's great estates. It offers 17 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 50000 of of Germany wines
In the top 15000 of of Pfalz wines
In the top 250000 of white wines
In the top 750000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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