Weingut Kuhnle - Lemberger Trocken

Weingut KuhnleLemberger Trocken

The Lemberger Trocken of Weingut Kuhnle is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Weingut Kuhnle's Lemberger Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.3°
Allergens
Contains sulfites

Discover the grape variety: Melon blanc et rouge

Very old Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Gamay. Melon can be found in Germany, Croatia, Bulgaria, ... in France it is nowadays mostly multiplied in the Loire Valley, registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Weingut Kuhnle

The winery offers 56 different wines.
Its wines get an average rating of 3.6.
It is in the top 45 of the best estates in the region
It is located in Württemberg
Find the Weingut Kuhnle on Facebook

The Weingut Kuhnle is one of of the world's great estates. It offers 48 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 100000 of of Germany wines
In the top 7500 of of Württemberg wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Württemberg

Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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