Winery Nauer Weine - Federweisser Blanc de Noir Classic

Winery Nauer WeineFederweisser Blanc de Noir Classic

The Federweisser Blanc de Noir Classic of Winery Nauer Weine is a wine from the region of Aargau.
This wine generally goes well with
The Federweisser Blanc de Noir Classic of the Winery Nauer Weine is in the top 0 of wines of Aargau.

Details and technical informations about Winery Nauer Weine's Federweisser Blanc de Noir Classic.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13.9°
Allergens
Contains sulfites

Discover the grape variety: Amigne

A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.

Informations about the Winery Nauer Weine

The winery offers 116 different wines.
Its wines get an average rating of 3.9.
It is in the top 25 of the best estates in the region
It is located in Aargau

The Winery Nauer Weine is one of of the world's great estates. It offers 52 wines for sale in the of Aargau to come and discover on site or to buy online.

Top wine Aargau
In the top 20000 of of Switzerland wines
In the top 500 of of Aargau wines
In the top 250000 of wines
In the top 850000 wines of the world

The wine region of Aargau

Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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