Winery Ludwig Rilling - Alter Notar Lemberger

Winery Ludwig RillingAlter Notar Lemberger

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Alter Notar Lemberger of Winery Ludwig Rilling is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Ludwig Rilling's Alter Notar Lemberger.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Fantasy seedless

Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.

Informations about the Winery Ludwig Rilling

The winery offers 71 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Württemberg

The Winery Ludwig Rilling is one of of the world's greatest estates. It offers 42 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 50000 of of Germany wines
In the top 3500 of of Württemberg wines
In the top 400000 of red wines
In the top 700000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

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The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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