Weingut Egon Schmitt - Camouflage

Weingut Egon SchmittCamouflage

The Camouflage of Weingut Egon Schmitt is a wine from the region of Pfalz.
This wine generally goes well with
The Camouflage of the Weingut Egon Schmitt is in the top 0 of wines of Pfalz.

Details and technical informations about Weingut Egon Schmitt's Camouflage.

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

Discover the grape variety: B&#259beasc&#259 Neagr&#259

Light, fruity reds with a pale ruby robe, silky tannins and an airy, lively palate, with signature aromas of fresh red fruits (cherry, raspberry, redcurrant), soft spices and Moldavian floral notes. An elegant profile to drink young. Star of the Babeasca de Nicorești AOC in eastern Romania, among the oldest Romanian grapes. Native black grape of Romanian Moldavia, mainly grown at Nicorești.

Informations about the Weingut Egon Schmitt

The winery offers 105 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Pfalz

The Weingut Egon Schmitt is one of of the world's great estates. It offers 82 wines for sale in the of Pfalz to come and discover on site or to buy online.

Top wine Pfalz
In the top 35000 of of Germany wines
In the top 7500 of of Pfalz wines
In the top 200000 of wines
In the top 600000 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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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