Weingut Jurg Wetzel - Brut

Weingut Jurg WetzelBrut

The Brut of Weingut Jurg Wetzel is a wine from the region of Aargau.
This wine generally goes well with
The Brut of the Weingut Jurg Wetzel is in the top 0 of wines of Aargau.

Details and technical informations about Weingut Jurg Wetzel's Brut.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Ull de Llebre

Structured, elegant reds with a deep ruby colour, soft to firm tannins and a full palate, showing signature aromas of red fruits (cherry, strawberry), black fruits (blackberry), plum, tobacco, leather and vanilla from oak ageing. Good ageing potential. The star of great Catalan reds from DO Penedès, Costers del Segre and Conca de Barberà. Catalan synonym for Tempranillo ("eye of the hare"), the native black variety of the Iberian plateau.

Informations about the Weingut Jurg Wetzel

The winery offers 15 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Aargau

The Weingut Jurg Wetzel is one of of the world's great estates. It offers 15 wines for sale in the of Aargau to come and discover on site or to buy online.

Top wine Aargau
In the top 15000 of of Switzerland wines
In the top 350 of of Aargau wines
In the top 60000 of wines
In the top 700000 wines of the world

The wine region of Aargau

Northern German-speaking Swiss wine canton, 380 ha on Jurassic limestone soils. Signature Pinot Noir (Blauburgunder) in Burgundian style: fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and salty minerality, delicate tannins and taut freshness. Muller-Thurgau second as a lively, fruity white (apple, white flowers, light muscat). Also broad Chardonnay, fragrant Grauburgunder, opulent Gewurztraminer, red Regent.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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