Winery Nico Gmelin - Spätburgunder B

Winery Nico GmelinSpätburgunder B

The Spätburgunder B of Winery Nico Gmelin is a wine from the region of Baden.
This wine generally goes well with
The Spätburgunder B of the Winery Nico Gmelin is in the top 0 of wines of Baden.

Details and technical informations about Winery Nico Gmelin's Spätburgunder B.

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

Discover the grape variety: Würzer

Aromatic, spiced whites best enjoyed young, with a pale golden robe, an ample palate with moderate acidity, and signature muscat, rose, lychee, exotic fruit aromas and Gewürztraminer-like notes. Also in off-dry characterful styles. Grown in Germany and the United Kingdom for dry and off-dry aromatic whites. German white grape obtained in 1932 in Alzey by Georg Scheu (Gewürztraminer × Müller-Thurgau).

Informations about the Winery Nico Gmelin

The winery offers 15 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Baden

The Winery Nico Gmelin is one of of the world's greatest estates. It offers 9 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 60000 of of Germany wines
In the top 7000 of of Baden wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Baden

German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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