Winery Julius ZotzExklusiv Spätburgunder
Red wine
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 Spätburgunder from the Winery Julius Zotz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Exklusiv Spätburgunder of Winery Julius Zotz in the region of Baden is a with a nice freshness.
Food and wine pairings with Exklusiv Spätburgunder
Pairings that work perfectly with Exklusiv Spätburgunder
Original food and wine pairings with Exklusiv Spätburgunder
The Exklusiv Spätburgunder of Winery Julius Zotz matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fillet of beef with morels, simple veal sauté or duck breast with apples.
Details and technical informations about Winery Julius Zotz's Exklusiv Spätburgunder.
Discover the grape variety: Caino blanco
Natural intraspecific crossing probably between the albarino and the sousão - synonyms black amaral, caino bravo, ... -. It should not be confused with the fernao pires as they both have the same synonym alvarinhao. It can be found in the northwest of Spain and in Portugal, more precisely in the Vinhos Verdes region, ... in France it is totally unknown.
Last vintages of this wine
The best vintages of Exklusiv Spätburgunder from Winery Julius Zotz are 0
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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
