Winery Pircher - Eglisauer Blauburgunder Barrique Ausbau

Winery PircherEglisauer Blauburgunder Barrique Ausbau

The Eglisauer Blauburgunder Barrique Ausbau of Winery Pircher is a wine from the region of Zürich.
This wine generally goes well with
The Eglisauer Blauburgunder Barrique Ausbau of the Winery Pircher is in the top 0 of wines of Zürich.

Details and technical informations about Winery Pircher's Eglisauer Blauburgunder Barrique Ausbau.

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

Discover the grape variety: Pougnet

Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.

Informations about the Winery Pircher

The winery offers 21 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Zürich

The Winery Pircher is one of of the world's great estates. It offers 17 wines for sale in the of Zürich to come and discover on site or to buy online.

Top wine Zürich
In the top 20000 of of Switzerland wines
In the top 950 of of Zürich wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Zürich

Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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