Winery Zwölberich - Auxerrois Spätlese Trocken

Winery ZwölberichAuxerrois Spätlese Trocken

The Auxerrois Spätlese Trocken of Winery Zwölberich is a wine from the region of Nahe.
This wine generally goes well with
The Auxerrois Spätlese Trocken of the Winery Zwölberich is in the top 0 of wines of Nahe.

Details and technical informations about Winery Zwölberich's Auxerrois Spätlese Trocken.

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

Discover the grape variety: Rkatziteli

Structured and aromatic whites with a golden to amber robe depending on vinification, ample palate and preserved acidity; signature aromas of candied citrus, yellow fruits (quince, apricot), white flowers and mineral and tannic notes (when in qvevri). Also made as traditional orange wines. Produces Georgia's great whites. Orthographic variant of Rkatsiteli, one of the world's oldest cultivated grapes.

Informations about the Winery Zwölberich

The winery offers 113 different wines.
Its wines get an average rating of 3.9.
It is in the top 45 of the best estates in the region
It is located in Nahe

The Winery Zwölberich is one of of the world's great estates. It offers 85 wines for sale in the of Nahe to come and discover on site or to buy online.

Top wine Nahe
In the top 60000 of of Germany wines
In the top 3000 of of Nahe wines
In the top 300000 of wines
In the top 850000 wines of the world

The wine region of Nahe

Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).

The word of the wine: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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