Weingut Haug - Lindauer Spitalhalde Souvignier Gris Trocken

Weingut HaugLindauer Spitalhalde Souvignier Gris Trocken

The Lindauer Spitalhalde Souvignier Gris Trocken of Weingut Haug is a wine from the region of Württemberg.
This wine generally goes well with
The Lindauer Spitalhalde Souvignier Gris Trocken of the Weingut Haug is in the top 0 of wines of Württemberg.

Details and technical informations about Weingut Haug's Lindauer Spitalhalde Souvignier Gris Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Rougeon

Colourful, fruity reds with an intense ruby colour, soft tannins and a supple palate, showing simple aromas of red fruits (cherry, raspberry), plum, soft spices and floral notes. An approachable style to drink young. Grown mainly in the United States (Pennsylvania, Missouri) and Canada (Ontario) for cold continental climate vineyards. French black hybrid created by Albert Seibel (Seibel 5898), resistant to fungal diseases.

Informations about the Weingut Haug

The winery offers 21 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Württemberg

The Weingut Haug is one of of the world's greatest estates. It offers 9 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 45000 of of Germany wines
In the top 3500 of of Württemberg wines
In the top 250000 of wines
In the top 750000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

The word of the wine: Ventilation

Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.

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