Winery Pünter Weinbau - Sauvignon Blanc

Winery Pünter WeinbauSauvignon Blanc

The Sauvignon Blanc of Winery Pünter Weinbau is a white wine from the region of Zürich.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Pünter Weinbau's Sauvignon Blanc.

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

Discover the grape variety: Oseleta

Intensely coloured, structured reds with an inky near-black robe, firm tannins and fresh acidity. Aromas of blackberry, blackcurrant, black plum, spices, liquorice and pronounced balsamic notes. Fine ageing potential. Rediscovered in the 1980s after near-extinction, it enriches modern blends of Valpolicella DOC, Amarone della Valpolicella DOCG and Ripasso, adding colour, structure and complexity. Very ancient native Venetian variety.

Informations about the Winery Pünter Weinbau

The winery offers 19 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Zürich

The Winery Pünter Weinbau is one of of the world's greatest estates. It offers 16 wines for sale in the of Zürich to come and discover on site or to buy online.

Top wine Zürich
In the top 10000 of of Switzerland wines
In the top 450 of of Zürich wines
In the top 200000 of white wines
In the top 550000 wines of the world

The wine region of Zürich

Largest German-speaking wine canton of Switzerland, 620 ha around the lake. Star Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins and a delicate style. Also light, floral Müller-Thurgau and precise Chardonnay. A unique speciality: Räuschling, a rare native white almost exclusive to the canton ("vine of the lake"), lively with citrus, white flowers and taut minerality.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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