Winery Teresa DeufelMuscaris

wine of Württemberg of Germany

The Muscaris of Winery Teresa Deufel is a wine from the region of Württemberg.
This wine generally goes well with
The Muscaris of the Winery Teresa Deufel is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Teresa Deufel's Muscaris.

Winery

Winery Teresa Deufel

Grape varieties

Region/Great wine region

Württemberg

Country

Germany

Style of wine

Alcohol

13°

Allergens

Contains sulfites

Discover the grape variety: Prugnolo Gentile

Structured and elegant reds with a deep ruby robe, firm yet melted tannins and a dense palate with fine acidity, showing signature aromas of red fruits (morello cherry, raspberry), plum ("prugnolo" = small plum), violet, spices, tobacco and Tuscan balsamic notes. Fine ageing potential. Star of Vino Nobile di Montepulciano DOCG, one of the great Tuscan reds for ageing. Tuscan synonym for Sangiovese grown in Montepulciano.

Informations about the Winery Teresa Deufel

The winery offers 15 different wines.

Its wines get an average rating of 3.8.

It is in the top 10 of the best estates in the region

It is located in Württemberg

The Winery Teresa Deufel is one of of the world's greatest estates. It offers 11 wines for sale in the of Württemberg to come and discover on site or to buy online.

In the top 50000 of of Germany wines

In the top 3500 of of Württemberg wines

In the top 250000 of wines

In the top 750000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.