Winery A RafflBaden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder
Red wine
This wine generally goes well with vegetarian
Food and wine pairings with Baden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder
Pairings that work perfectly with Baden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder
Original food and wine pairings with Baden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder
The Baden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder of Winery A Raffl matches generally quite well with dishes of vegetarian such as recipes of zucchini quiche.
Details and technical informations about Winery A Raffl's Baden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder.
Discover the grape variety: Morescono
Most certainly Italian, genetic analysis has confirmed that it is the variety known as nieddu mannu. It can be found in Corsica and Italy (Sardinia). It is registered in the Official Catalogue of Vat Varieties list A1. However, it should not be confused with morescola, also grown in Corsica, which is none other than aubun and muristellu, one of the synonyms of morrastel.
Last vintages of this wine
The best vintages of Baden Lützelsachsener Stephansberg Spätlese Trocken Spätburgunder from Winery A Raffl are 0
Informations about the Winery A Raffl
The Winery A Raffl is one of of the world's greatest estates. It offers 11 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
