Winery Norbert Brecht - Burrweiler Altenforst Riesling Trocken JB

Winery Norbert BrechtBurrweiler Altenforst Riesling Trocken JB

The Burrweiler Altenforst Riesling Trocken JB of Winery Norbert Brecht is a wine from the region of Pfalz.
This wine generally goes well with
The Burrweiler Altenforst Riesling Trocken JB of the Winery Norbert Brecht is in the top 0 of wines of Pfalz.

Details and technical informations about Winery Norbert Brecht's Burrweiler Altenforst Riesling Trocken JB.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Vilana

A very old grape variety grown in Greece - one of the main ones - most often at high altitude, it is said to have originated on the island of Crete. It can also be found in Italy, but is practically unknown in France. D.N.A. analyses have shown that it is related to Thrapsthiri and Vidiano.

Informations about the Winery Norbert Brecht

The winery offers 30 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Pfalz

The Winery Norbert Brecht is one of of the world's great 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 90000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Pfalz

Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.

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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