Weingut H.J. Gattung - Classic Grauer Burgunder

Weingut H.J. GattungClassic Grauer Burgunder

The Classic Grauer Burgunder of Weingut H.J. Gattung is a wine from the region of Nahe.
This wine generally goes well with
The Classic Grauer Burgunder of the Weingut H.J. Gattung is in the top 0 of wines of Nahe.

Details and technical informations about Weingut H.J. Gattung's Classic Grauer Burgunder.

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

Discover the grape variety: Grosse Arvine

Most certainly originating from the Swiss Valais - Martigny and Fully vineyards - it is the result of a natural intraspecific crossing between the rèze and a child of the arvine with which it should not be confused. Today, grosse Arvine is practically no longer cultivated and remains completely unknown in France, as in all other wine-producing countries.

Informations about the Weingut H.J. Gattung

The winery offers 34 different wines.
Its wines get an average rating of 3.6.
It is in the top 20 of the best estates in the region
It is located in Nahe
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The Weingut H.J. Gattung is one of of the world's great estates. It offers 12 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 150000 of of Germany wines
In the top 7000 of of Nahe wines
In the top 450000 of wines
In the top 1500000 wines of the world

The wine region of Nahe

Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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