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: Parellada

Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.

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

Wine canton of German-speaking Switzerland in the Rhine valley, ~200 ha at 70% reds. Pinot Noir (Blauburgunder) flagship red: fine and silky with signature notes of red cherry, raspberry, undergrowth, dried flowers and spice touch, fine tannins and elegant palate — fresh alpine expression. Supple Müller-Thurgau as white (Riesling x Madeleine Royale, created locally), taut Riesling, ample Chardonnay. Climate tempered by alpine foehn.

The word of the wine: De-vatting

Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.

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