Winery Leonhardt - Pfalz Dronfelder Rotwein Trocken

Winery LeonhardtPfalz Dronfelder Rotwein Trocken

The Pfalz Dronfelder Rotwein Trocken of Winery Leonhardt is a wine from the region of Pfalz.
This wine generally goes well with
The Pfalz Dronfelder Rotwein Trocken of the Winery Leonhardt is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Leonhardt's Pfalz Dronfelder Rotwein Trocken.

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

Discover the grape variety: Phoenix

Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.

Informations about the Winery Leonhardt

The winery offers 7 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Pfalz
Find the Winery Leonhardt on Facebook and on Twitter

The Winery Leonhardt is one of of the world's greatest estates. It offers 7 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 90000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 550000 of wines
In the top 1500000 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: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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