Winery Pfirmann - Kalkmergel Weisser Burgunder

Winery PfirmannKalkmergel Weisser Burgunder

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Kalkmergel Weisser Burgunder of Winery Pfirmann is a white wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Pfirmann's Kalkmergel Weisser Burgunder.

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

Discover the grape variety: Gros Verdot

Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.

Last vintages of this wine

Kalkmergel Weisser Burgunder - 0
In the top 100 of of Pfalz wines
Average rating: 3.81110.50

The best vintages of Kalkmergel Weisser Burgunder from Winery Pfirmann are 0

Informations about the Winery Pfirmann

The winery offers 45 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Pfalz

The Winery Pfirmann is one of of the world's great estates. It offers 35 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 25000 of of Germany wines
In the top 5500 of of Pfalz wines
In the top 150000 of white wines
In the top 500000 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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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