More information about Achkarrer Schlossberg Bestes Fass Spätburgunder trocken - Winzergenossenschaft Achkarren
Achkarrer Schlossberg Best Barrel Pinot Noir from the pen of Winzergenossenschaft Achkarren from Baden presents a bright, light red color in the wine glass. The nose of this red wine from Baden seduces with aromas of blackberry and black currant. If we trace the aromatics further, cedar and blueberry are added.
On the palate, the Achkarrer Schlossberg Best Barrel Pinot Noir from Winzergenossenschaft Achkarren opens wonderfully dry, grippy and aromatic. On the tongue, this well-balanced red wine is characterized by an incredibly dense texture. Due to its concise fruit acidity, the Achkarrer Schlossberg Best Barrel Pinot Noir presents itself wonderfully fresh and lively on the palate. In the finish, this youthful red wine from the wine-growing region of Baden finally inspires with considerable length. Once again, hints of blackberry and black currant appear. In the aftertaste, mineral notes of the volcanic rock-dominated soils join in.
Vinification of the Achkarrer Schlossberg Best Barrel Pinot Noir from Winzergenossenschaft Achkarren
This balanced red wine from Germany is vinified from the Pinot Noir grape variety. The grapes grow under optimal conditions in Baden. The vines here dig their roots deep into soils of volcanic rock. When perfectly ripe, the grapes for Achkarrer Schlossberg Best Barrel Pinot Noir are harvested exclusively by hand, without the help of punishing and barely selective machinery. After the hand harvest, the grapes reach the winery by the fastest route. Here they are selected and carefully milled. Fermentation follows in large wood at controlled temperatures. Fermentation is followed by aging for several months on the fine lees before the wine is finally drawn into bottles.
Food pairing for the Achkarrer Schlossberg Best Barrel Pinot Noir from Winzergenossenschaft Achkarren
This German red wine is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompanying wine to ossobuco, veal boiled beef with beans and tomatoes or roasted calf's liver with apples, onions and balsamic vinegar sauce.
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