Winery Weingärtner Esslingen - Blanc de Blanc

Winery Weingärtner EsslingenBlanc de Blanc

The Blanc de Blanc of Winery Weingärtner Esslingen is a wine from the region of Württemberg.
This wine generally goes well with
The Blanc de Blanc of the Winery Weingärtner Esslingen is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Weingärtner Esslingen's Blanc de Blanc.

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

Discover the grape variety: País

Light reds with a pale ruby robe, soft, understated tannins, and an airy palate, offering signature aromas of red fruits (cherry, strawberry, plum), soft spices, and floral notes. Rustic, accessible profile. Enjoying a revival with artisan winemakers in Maule and Itata for heritage and natural cuvées. A historic Chilean black variety descended from grapes brought by Spanish missionaries in the 16th century.

Informations about the Winery Weingärtner Esslingen

The winery offers 82 different wines.
Its wines get an average rating of 3.6.
It is in the top 35 of the best estates in the region
It is located in Württemberg

The Winery Weingärtner Esslingen is one of of the world's great estates. It offers 62 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 85000 of of Germany wines
In the top 6000 of of Württemberg wines
In the top 350000 of wines
In the top 1000000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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