Winery Privatkellerei Storz - Cleebronner Heuchelberg Spätburgunder Trocken

Winery Privatkellerei StorzCleebronner Heuchelberg Spätburgunder Trocken

The Cleebronner Heuchelberg Spätburgunder Trocken of Winery Privatkellerei Storz is a wine from the region of Württemberg.
This wine generally goes well with
The Cleebronner Heuchelberg Spätburgunder Trocken of the Winery Privatkellerei Storz is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Privatkellerei Storz's Cleebronner Heuchelberg Spätburgunder Trocken.

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

Discover the grape variety: Bacchus blanc

Intraspecific crossing between the sylvaner x riesling and the Müller-Thurgau obtained in 1933 in Germany by Peter Morio and Bernhard Husfeld. It can be found in England, Switzerland, Canada, ... in France, it is almost unknown.

Informations about the Winery Privatkellerei Storz

The winery offers 60 different wines.
Its wines get an average rating of 3.6.
It is in the top 50 of the best estates in the region
It is located in Württemberg

The Winery Privatkellerei Storz is one of of the world's great estates. It offers 43 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 150000 of of Germany wines
In the top 10000 of of Württemberg wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

The word of the wine: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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