Winery Weingut Goldwand - Oeil de Perdrix Pinot Noir

Winery Weingut GoldwandOeil de Perdrix Pinot Noir

The Oeil de Perdrix Pinot Noir of Winery Weingut Goldwand is a wine from the region of Aargau.
This wine generally goes well with
The Oeil de Perdrix Pinot Noir of the Winery Weingut Goldwand is in the top 0 of wines of Aargau.

Details and technical informations about Winery Weingut Goldwand's Oeil de Perdrix Pinot Noir.

Winemaker
Michael Wetzel-Meier
Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Periquita

This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.

Informations about the Winery Weingut Goldwand

The winery offers 21 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Aargau

The Winery Weingut Goldwand is one of of the world's great estates. It offers 18 wines for sale in the of Aargau to come and discover on site or to buy online.

Top wine Aargau
In the top 30000 of of Switzerland wines
In the top 950 of of Aargau wines
In the top 70000 of wines
In the top 1500000 wines of the world

The wine region of Aargau

Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.

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The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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