Winery Weinkenner - Wolfgang Cuvée

Winery WeinkennerWolfgang Cuvée

The Wolfgang Cuvée of Winery Weinkenner is a white wine from the region of Niederösterreich of Weinland.
This wine generally goes well with

Details and technical informations about Winery Weinkenner's Wolfgang Cuvée.

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

Discover the grape variety: Exalta

Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.

Informations about the Winery Weinkenner

The winery offers 19 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 Niederösterreich in the region of Weinland

The Winery Weinkenner is one of of the world's greatest estates. It offers 17 wines for sale in the of Niederösterreich to come and discover on site or to buy online.

Top wine Weinland
In the top 20000 of of Austria wines
In the top 8000 of of Niederösterreich wines
In the top 200000 of white wines
In the top 700000 wines of the world

The wine region of Niederösterreich

Niederösterreich, or Lower Austria, is a wine region in the Northeast of Austria bordering Slovakia and the Czech Republic. It is the country's largest wine region, both geographically and in terms of production. There are around 28,000 hectares (69,000 acres) of vineyards. These are responsible for roughly half of Austria's total wine output.


The wine region of Weinland

Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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