Weingut WeihbrechtCeres - Weisswein Cuvée Trocken

wine of Württemberg of Germany

The Ceres - Weisswein Cuvée Trocken of Weingut Weihbrecht is a wine from the region of Württemberg.
This wine generally goes well with
The Ceres - Weisswein Cuvée Trocken of the Weingut Weihbrecht is in the top 0 of wines of Württemberg.

Details and technical informations about Weingut Weihbrecht's Ceres - Weisswein Cuvée Trocken.

Winery

Weingut Weihbrecht

Grape varieties

Region/Great wine region

Württemberg

Country

Germany

Style of wine

Allergens

Contains sulfites

Discover the grape variety: Muscardin

Light, fresh reds with a clear ruby hue, rounded tannins and an elegant palate, with delicate aromas of red fruits (raspberry, cherry), soft spices, garrigue herbs and floral notes. Airy profile adding freshness to warm Rhône blends. Traditional component of Châteauneuf-du-Pape AOC (one of 13 authorised varieties) and Côtes du Rhône AOC. Rare native French variety from the southern Rhône Valley, a witness to Rhodanian heritage.

Informations about the Weingut Weihbrecht

The winery offers 36 different wines.

Its wines get an average rating of 3.6.

It is in the top 10 of the best estates in the region

It is located in Württemberg

The Weingut Weihbrecht is one of of the world's greatest estates. It offers 19 wines for sale in the of Württemberg to come and discover on site or to buy online.

In the top 90000 of of Germany wines

In the top 6500 of of Württemberg wines

In the top 350000 of wines

In the top 1500000 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: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.