Weingut Lenz - Altus

Weingut LenzAltus

The Altus of Weingut Lenz is a red wine from the region of Thurgau.
This wine is a blend of 3 varietals which are the Cabernet-Jura, the Pinot noir and the Merlot.
This wine generally goes well with pork, poultry or beef.

Details and technical informations about Weingut Lenz's Altus.

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

Discover the grape variety: Cabernet-Jura

Coloured, structured reds with a deep ruby robe, firm tannins and fresh acidity, showing aromas of blackcurrant, blackberry, red pepper, spices, herbs and balsamic notes evoking cabernet sauvignon. Disease-resistant interspecific variety (mildew and powdery mildew), driving force of organic vineyards in northern Europe: Switzerland, Germany, Belgium, Netherlands, UK and Denmark. Hybrid created in the 1990s by Valentin Blattner in Soyhières (Swiss Jura).

Informations about the Weingut Lenz

The winery offers 83 different wines.
Its wines get an average rating of 4.
It is in the top 65 of the best estates in the region
It is located in Thurgau

The Weingut Lenz is one of of the world's great estates. It offers 79 wines for sale in the of Thurgau to come and discover on site or to buy online.

Top wine Thurgau
In the top 20000 of of Switzerland wines
In the top 350 of of Thurgau wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Thurgau

Wine canton of north-eastern German-speaking Switzerland on the shores of Lake Constance and the Rhine (~265 ha), cradle of Müller-Thurgau bred locally in 1882. Signature Pinot Noir (Blauburgunder) dominant in red: fine and silky with signature notes of cherry, raspberry, undergrowth, sweet spices and a mineral touch, delicate tannins and lakeside freshness. Historic Müller-Thurgau as fruity white (light muscat, apple, flowers). Also lively Riesling-Silvaner.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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