Weingut Notz - Cabernet Mitos Trocken

Weingut NotzCabernet Mitos Trocken

The Cabernet Mitos Trocken of Weingut Notz is a wine from the region of Württemberg.
This wine generally goes well with
The Cabernet Mitos Trocken of the Weingut Notz is in the top 0 of wines of Württemberg.

Details and technical informations about Weingut Notz's Cabernet Mitos Trocken.

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

Discover the grape variety: Falanghina

Lively, aromatic dry whites with a pale golden robe, an elegant palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia, honeysuckle), white-fleshed fruits (apple, pear) and volcanic mineral notes. Refreshing Mediterranean profile. Star of Falanghina del Sannio DOP and signature of the Vesuvian coast. Native Italian variety from Campania, one of the oldest in southern Italy (Roman era).

Informations about the Weingut Notz

The winery offers 47 different wines.
Its wines get an average rating of 3.9.
It is in the top 30 of the best estates in the region
It is located in Württemberg

The Weingut Notz is one of of the world's great estates. It offers 40 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 70000 of of Germany wines
In the top 5000 of of Württemberg wines
In the top 500000 of wines
In the top 950000 wines of the world

The wine region of Württemberg

Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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