Winery RotkäppchenFruchtsecco Himbeere
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Fruchtsecco Himbeere
Pairings that work perfectly with Fruchtsecco Himbeere
Original food and wine pairings with Fruchtsecco Himbeere
The Fruchtsecco Himbeere of Winery Rotkäppchen matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon and spinach lasagna, shrimp with oyster sauce or 3 men pizza with ravioli.
Details and technical informations about Winery Rotkäppchen's Fruchtsecco Himbeere.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Last vintages of this wine
The best vintages of Fruchtsecco Himbeere from Winery Rotkäppchen are 0
Informations about the Winery Rotkäppchen
The Winery Rotkäppchen is one of of the world's great estates. It offers 44 wines for sale in the of Saale-Unstrut to come and discover on site or to buy online.
The wine region of Saale-Unstrut
Saale-Unstrut is the northernmost of Germany's 13 wine-growing regions. At 51 degrees northern latitude, it is one of the most northerly wine regions in the world. It takes its name from the two rivers on the banks of which the Vines of the region grow, and is composed of three non-contiguous Parts located mainly in the federal state of Saxony-Anhalt, with around 650 hectares (1600 acres) of Vineyards, often terraced, on South and south-west-facing slopes along the narrow river valleys. A smaller area of 20 hectares (50 acres) is located in the state of Thüringen and a block of just 7 hectares (17 acres) in Brandenburg.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
