Weingut Engler - Müllheimer Sonnhalde Regent Trocken

Weingut EnglerMüllheimer Sonnhalde Regent Trocken

The Müllheimer Sonnhalde Regent Trocken of Weingut Engler is a red wine from the region of Baden.
This wine generally goes well with

Details and technical informations about Weingut Engler's Müllheimer Sonnhalde Regent Trocken.

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

Discover the grape variety: Regent

Richly coloured and structured reds with a deep purple colour and supple tannins, on aromas of blackcurrant, blackberry, plum, spices and discreet herbal notes. Round palate, fruity finish. A disease-resistant hybrid (downy and powdery mildew), it produces modern organic reds in Germany (Rheinhessen, Palatinate), Switzerland, Belgium and the Netherlands. Created in 1967 at Geilweilerhof by Gerhardt Alleweldt.

Informations about the Weingut Engler

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 Baden

The Weingut Engler is one of of the world's great estates. It offers 21 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 70000 of of Germany wines
In the top 7500 of of Baden wines
In the top 450000 of red wines
In the top 900000 wines of the world

The wine region of Baden

German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.

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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