Winery Winzer vom Weinsberger Tal - Lemberger Feinherb

Winery Winzer vom Weinsberger TalLemberger Feinherb

The Lemberger Feinherb of Winery Winzer vom Weinsberger Tal is a red wine from the region of Württemberg.
This wine generally goes well with

Details and technical informations about Winery Winzer vom Weinsberger Tal's Lemberger Feinherb.

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

Discover the grape variety: Petit Rouge

Supple and fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry), spices, violet and fresh alpine notes. An airy mountain profile to drink young or with short cellaring. An essential component of the Valle d'Aosta Torrette DOC appellation and Valdostan reds, it defines the viticultural identity of the north-western Italian Alps. Native Italian black grape from the Aosta Valley.

Informations about the Winery Winzer vom Weinsberger Tal

The winery offers 107 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Winzer vom Weinsberger Tal.
It is in the top 90 of the best estates in the region
It is located in Württemberg

The Winery Winzer vom Weinsberger Tal is one of of the world's great estates. It offers 90 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 8000 of of Württemberg wines
In the top 600000 of red 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: Film maceration

A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.

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