Winery Wolfacher Weinbau - Federweisser

Winery Wolfacher WeinbauFederweisser

The Federweisser of Winery Wolfacher Weinbau is a wine from the region of Zürich.
This wine generally goes well with
The Federweisser of the Winery Wolfacher Weinbau is in the top 0 of wines of Zürich.

Details and technical informations about Winery Wolfacher Weinbau's Federweisser.

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

Discover the grape variety: Blauer Portugieser

Supple, fruity reds with a clear ruby colour, lightly marked tannins and charming palate, showing simple aromas of red fruits (cherry, raspberry, strawberry), gentle spices and floral notes. Airy profile for early drinking. Also as lively Schilcher rosés. Grown in Austria (Niederösterreich), Germany (Pfalz), Hungary and the Czech Republic, used for light apéritif reds. Central European black variety (the "Blue Portuguese"), early-ripening, productive and frost-resistant.

Informations about the Winery Wolfacher Weinbau

The winery offers 3 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Zürich

The Winery Wolfacher Weinbau is one of of the world's greatest estates. It offers 3 wines for sale in the of Zürich to come and discover on site or to buy online.

Top wine Zürich
In the top 20000 of of Switzerland wines
In the top 1500 of of Zürich wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of Zürich

Largest German-speaking wine canton of Switzerland, 620 ha around the lake. Star Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins and a delicate style. Also light, floral Müller-Thurgau and precise Chardonnay. A unique speciality: Räuschling, a rare native white almost exclusive to the canton ("vine of the lake"), lively with citrus, white flowers and taut minerality.

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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