Winery Nehb - Pfalz Spätlese Trocken Grauer Burgunder

Winery NehbPfalz Spätlese Trocken Grauer Burgunder

The Pfalz Spätlese Trocken Grauer Burgunder of Winery Nehb is a white wine from the region of Pfalz.
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.

Taste structure of the Pfalz Spätlese Trocken Grauer Burgunder from the Winery Nehb

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Pfalz Spätlese Trocken Grauer Burgunder of Winery Nehb in the region of Pfalz is a .

Details and technical informations about Winery Nehb's Pfalz Spätlese Trocken Grauer Burgunder.

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

Discover the grape variety: Ruby seedless

Seedless table grape with long bunches and spherical red-violet berries, thin skin and crunchy flesh, with a sweet, fresh flavour. Early ripening, productive with excellent shelf life. Grown in California, Chile, Australia and South Africa for export markets, prized for its beautiful table appearance and good commercial keeping quality. American black seedless table grape variety obtained in 1939 in California.

Informations about the Winery Nehb

The winery offers 20 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Pfalz

The Winery Nehb is one of of the world's greatest estates. It offers 19 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 80000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 300000 of white wines
In the top 950000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Sulphur

An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.

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