Winery Laufener AltenbergNo. 5 Edition Nebbiolo Trocken
Red wine
This wine generally goes well with beef, veal or lamb.
Food and wine pairings with No. 5 Edition Nebbiolo Trocken
Pairings that work perfectly with No. 5 Edition Nebbiolo Trocken
Original food and wine pairings with No. 5 Edition Nebbiolo Trocken
The No. 5 Edition Nebbiolo Trocken of Winery Laufener Altenberg matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed zucchini, lamb tagine with dried fruits or roast pork with prunes.
Details and technical informations about Winery Laufener Altenberg's No. 5 Edition Nebbiolo Trocken.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of No. 5 Edition Nebbiolo Trocken from Winery Laufener Altenberg are 0, 2015, 2014
Informations about the Winery Laufener Altenberg
The Winery Laufener Altenberg is one of of the world's greatest estates. It offers 59 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
