Winery Weinhaus Eberstädt - Eberstädter Dornfelder Trocken

Winery Weinhaus EberstädtEberstädter Dornfelder Trocken

The Eberstädter Dornfelder Trocken of Winery Weinhaus Eberstädt is a wine from the region of Württemberg.
This wine generally goes well with
The Eberstädter Dornfelder Trocken of the Winery Weinhaus Eberstädt is in the top 0 of wines of Württemberg.

Details and technical informations about Winery Weinhaus Eberstädt's Eberstädter Dornfelder Trocken.

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

Discover the grape variety: Muskat Oliver

Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presbourg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.

Informations about the Winery Weinhaus Eberstädt

The winery offers 29 different wines.
Its wines get an average rating of 3.4.
This winery is part of the Winzer vom Weinsberger Tal.
It is in the top 15 of the best estates in the region
It is located in Württemberg

The Winery Weinhaus Eberstädt is one of of the world's great estates. It offers 17 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 9000 of of Württemberg wines
In the top 650000 of 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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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