Winery Ochsentorkel Weinbau Ag - Sternthaler Pinot Noir

Winery Ochsentorkel Weinbau AgSternthaler Pinot Noir

The Sternthaler Pinot Noir of Winery Ochsentorkel Weinbau Ag is a wine from the region of St. Gallen.
This wine generally goes well with
The Sternthaler Pinot Noir of the Winery Ochsentorkel Weinbau Ag is in the top 0 of wines of St. Gallen.

Details and technical informations about Winery Ochsentorkel Weinbau Ag's Sternthaler Pinot Noir.

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

Discover the grape variety: Landal

Landal noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Landal noir can be found cultivated in these vineyards: Languedoc & Roussillon, Savoie & Bugey, Rhone Valley.

Informations about the Winery Ochsentorkel Weinbau Ag

The winery offers 16 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in St. Gallen

The Winery Ochsentorkel Weinbau Ag is one of of the world's greatest estates. It offers 13 wines for sale in the of St. Gallen to come and discover on site or to buy online.

Top wine St. Gallen
In the top 9000 of of Switzerland wines
In the top 150 of of St. Gallen wines
In the top 300000 of wines
In the top 550000 wines of the world

The wine region of St. Gallen

The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.

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The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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