Winery Weinmanufaktur Gengenbach - Premium SL Zeller Abtsberg Cabernet Dorsa

Winery Weinmanufaktur GengenbachPremium SL Zeller Abtsberg Cabernet Dorsa

The Premium SL Zeller Abtsberg Cabernet Dorsa of Winery Weinmanufaktur Gengenbach is a red wine from the region of Baden.
This wine generally goes well with

Details and technical informations about Winery Weinmanufaktur Gengenbach's Premium SL Zeller Abtsberg Cabernet Dorsa.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Dorsa

Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.

Informations about the Winery Weinmanufaktur Gengenbach

The winery offers 100 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Weinmanufaktur Gengenbach.
It is in the top 40 of the best estates in the region
It is located in Baden

The Winery Weinmanufaktur Gengenbach is one of of the world's great estates. It offers 93 wines for sale in the of Baden to come and discover on site or to buy online.

Top wine Baden
In the top 50000 of of Germany wines
In the top 5500 of of Baden wines
In the top 400000 of red wines
In the top 700000 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: 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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