Winery Weingut Vollmer - Eichenfass Regent

Winery Weingut VollmerEichenfass Regent

The Eichenfass Regent of Winery Weingut Vollmer is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Weingut Vollmer's Eichenfass Regent.

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

Discover the grape variety: Regent

A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.

Informations about the Winery Weingut Vollmer

The winery offers 17 different wines.
Its wines get an average rating of 3.2.
It is in the top 5 of the best estates in the region
It is located in Württemberg
Find the Winery Weingut Vollmer on Facebook

The Winery Weingut Vollmer is one of of the world's greatest estates. It offers 4 wines for sale in the of Württemberg to come and discover on site or to buy online.

Top wine Württemberg
In the top 150000 of of Germany wines
In the top 8000 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: Pruine

A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.

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