
Winery Julius ZotzExklusiv Heitersheimer Maltesergarten Spätburgunder Trocken
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken from the Winery Julius Zotz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken of Winery Julius Zotz in the region of Baden is a with a nice freshness.
Food and wine pairings with Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken
Pairings that work perfectly with Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken
Original food and wine pairings with Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken
The Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken of Winery Julius Zotz matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue in hot pickle sauce, grenadins of veal with ceps or autumn duck aiguillette.
Details and technical informations about Winery Julius Zotz's Exklusiv Heitersheimer Maltesergarten Spätburgunder Trocken.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Winery Julius Zotz
The Winery Julius Zotz is one of of the world's great estates. It offers 96 wines for sale in the of Baden to come and discover on site or to buy online.
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.














