Winery NeissSpätburgunder Trocken Vogelsang
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Spätburgunder Trocken Vogelsang from the Winery Neiss
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätburgunder Trocken Vogelsang of Winery Neiss in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Spätburgunder Trocken Vogelsang
Pairings that work perfectly with Spätburgunder Trocken Vogelsang
Original food and wine pairings with Spätburgunder Trocken Vogelsang
The Spätburgunder Trocken Vogelsang of Winery Neiss matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of picadillo, provencal veal tendrons or wild boar ragout with kriek.
Details and technical informations about Winery Neiss's Spätburgunder Trocken Vogelsang.
Discover the grape variety: Prugnolo Gentile
Structured and elegant reds with a deep ruby robe, firm yet melted tannins and a dense palate with fine acidity, showing signature aromas of red fruits (morello cherry, raspberry), plum ("prugnolo" = small plum), violet, spices, tobacco and Tuscan balsamic notes. Fine ageing potential. Star of Vino Nobile di Montepulciano DOCG, one of the great Tuscan reds for ageing. Tuscan synonym for Sangiovese grown in Montepulciano.
Last vintages of this wine
The best vintages of Spätburgunder Trocken Vogelsang from Winery Neiss are 0
Informations about the Winery Neiss
The Winery Neiss is one of of the world's great estates. It offers 60 wines for sale in the of Pfalz to come and discover on site or to buy online.
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: Lactic (acid)
Acid obtained by malolactic fermentation.
