Weingut Weber-Link - Ringsheimer Kaiserberg Weissburgunder Brut

Weingut Weber-LinkRingsheimer Kaiserberg Weissburgunder Brut

The Ringsheimer Kaiserberg Weissburgunder Brut of Weingut Weber-Link is a wine from the region of Baden.
This wine generally goes well with
The Ringsheimer Kaiserberg Weissburgunder Brut of the Weingut Weber-Link is in the top 0 of wines of Baden.

Details and technical informations about Weingut Weber-Link's Ringsheimer Kaiserberg Weissburgunder Brut.

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

Discover the grape variety: Velteliner vert

- Origin: This variety is widely cultivated in Austria. It is believed to be the result of a natural intraspecific cross between Savagnin and another ancient Austrian variety called Saint Georgen. It can also be found in the northeastern part of Italy, in Germany, Hungary, Romania, Russia, the Czech Republic, Slovakia, Moravia, Croatia, the United States (Oregon, Maryland, etc.), Australia, New Zealand and Canada.

Informations about the Weingut Weber-Link

The winery offers 18 different wines.
Its wines get an average rating of 3.4.
It is in the top 5 of the best estates in the region
It is located in Baden

The Weingut Weber-Link is one of of the world's greatest estates. It offers 3 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 150000 of of Germany wines
In the top 15000 of of Baden wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Baden

Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.

The word of the wine: Disgorging (champagne)

This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.

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