Winery Rummel - Pinotin Trocken

Winery RummelPinotin Trocken

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Pinotin Trocken of Winery Rummel is a red wine from the region of Pfalz.
This wine generally goes well with

Details and technical informations about Winery Rummel's Pinotin Trocken.

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

Discover the grape variety: Pinotin

Elegant, structured reds with a clear ruby hue, fine tannins and fresh acidity, with refined aromas of red fruits (cherry, raspberry, strawberry), undergrowth, soft spices and floral notes reminiscent of pinot noir. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Switzerland, Germany, Belgium and the UK. Swiss hybrid created in the 1990s by Valentin Blattner in Soyhières (pinot noir × resistant variety).

Last vintages of this wine

Pinotin Trocken - 0
In the top 100 of of Pfalz wines
Average rating: 3.411100

The best vintages of Pinotin Trocken from Winery Rummel are 0

Informations about the Winery Rummel

The winery offers 25 different wines.
Its wines get an average rating of 3.6.
It is in the top 15 of the best estates in the region
It is located in Pfalz

The Winery Rummel is one of of the world's great estates. It offers 22 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 70000 of of Germany wines
In the top 20000 of of Pfalz wines
In the top 450000 of red wines
In the top 900000 wines of the world

The wine region of Pfalz

Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).

The word of the wine: Alcoholic fermentation

Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.

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