Winery WunderstaaDer Andere Pinot Noir

wine of Schaffhausen of Switzerland

The Der Andere Pinot Noir of Winery Wunderstaa is a wine from the region of Schaffhausen.
This wine generally goes well with
The Der Andere Pinot Noir of the Winery Wunderstaa is in the top 0 of wines of Schaffhausen.

Discover the grape variety: Arbane

Arbane or arbanne is a very old white grape variety from the north/east of France, coming from the Aube and more precisely from the Champagne region. The Comité Interprofessionnel des Vins de Champagne wishes to preserve the use of traditional grape varieties of Champagne. The Arbane is a small bunch of grapes with small berries and a very sweet pulp, a late variety that needs sun and heat to concentrate all its sugars. It gives a wine rich in alcohol, elegant and nervous, with a floral nose and a nice acidity.

Informations about the Winery Wunderstaa

The winery offers 20 different wines.

Its wines get an average rating of 4.

It is in the top 5 of the best estates in the region

It is located in Schaffhausen

The Winery Wunderstaa is one of of the world's greatest estates. It offers 14 wines for sale in the of Schaffhausen to come and discover on site or to buy online.

The wine region of Schaffhausen

Schaffhausen is a small canton (state) in northern Switzerland which for its Size produces a relatively large quantity of wine. Being the only Part of Switzerland to cross over the Rhein river, the canton of Schaffhausen is effectively an enclave of Switzerland in southern Germany, and this is Clear from the Germanic wine styles made here. Roughly 70 percent of Schaffhausen wine is red. As with many German regions today, including neighboring Baden, it is made almost entirely from Pinot Noir (Blauburgunder to the German-speaking population here), with a minor supporting role played by the crossings Diolinoir and Garanoir.

News related to this wine

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The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.