Winery Weinmanufaktur Montana - Cuvée 80/20

Winery Weinmanufaktur MontanaCuvée 80/20

The Cuvée 80/20 of Winery Weinmanufaktur Montana is a wine from the region of Hessische Bergstrasse.
This wine generally goes well with
The Cuvée 80/20 of the Winery Weinmanufaktur Montana is in the top 0 of wines of Hessische Bergstrasse.

Details and technical informations about Winery Weinmanufaktur Montana's Cuvée 80/20.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Perdin

Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.

Informations about the Winery Weinmanufaktur Montana

The winery offers 14 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Hessische Bergstrasse

The Winery Weinmanufaktur Montana is one of of the world's greatest estates. It offers 11 wines for sale in the of Hessische Bergstrasse to come and discover on site or to buy online.

Top wine Hessische Bergstrasse
In the top 85000 of of Germany wines
In the top 250 of of Hessische Bergstrasse wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Hessische Bergstrasse

The wine region of Hessische Bergstrasse of Germany. Wineries and vineyards like the Domaine Griesel & Compagnie or the Domaine Simon-Bürkle produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Hessische Bergstrasse are Riesling, Chardonnay and Dornfelder, they are then used in wines in blends or as a single variety. On the nose of Hessische Bergstrasse often reveals types of flavors of microbio, tree fruit or citrus fruit and sometimes also flavors of red fruit, earth or tropical fruit.

News related to this wine

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The word of the wine: Tanin

A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.

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