More information about Achkarrer Schlossberg Diavolo Cuvée trocken - Winzergenossenschaft Achkarren
The barrel-aged Achkarrer Schlossberg Diavolo Cuvée from the Baden winegrowing region shows a bright purple color in the glass. This German cuvée shows wonderfully expressive notes of sour cherries and blackberries in the glass. These are joined by hints of toasted wood, vanilla and green bell pepper.
On the palate, the Achkarrer Schlossberg Diavolo Cuvée from Winzergenossenschaft Achkarren starts pleasantly dry, grippy and aromatic. On the tongue, this well-balanced red wine is characterized by an immensely velvety texture. Due to the moderate fruit acidity, the Achkarrer Schlossberg Diavolo Cuvée flatters with a soft mouthfeel without lacking freshness. The finale of this youthful red wine from the wine-growing region of Baden, more precisely from Kaiserstuhl, finally thrills with exceptional reverberation. The finish is also accompanied by mineral facets of the volcanic rock dominated soils.
Vinification of the Winzergenossenschaft Achkarren Achkarrer Schlossberg Diavolo Cuvée
The basis for the first-class and wonderfully balanced Cuvée Achkarrer Schlossberg Diavolo Cuvée from Winzergenossenschaft Achkarren are Cabernet Dorsa, Cabernet Mitos, Prior, Regent and Pinot Noir grapes. 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 Diavolo Cuvée are harvested exclusively by hand without the help of punishing and less selective grape harvesters. After the harvest, the grapes reach the winery by the fastest route. Here they are sorted and carefully broken up. Fermentation follows in small wood at controlled temperatures. Vinification is followed by aging for several months in oak barrels.
Food pairing for the Achkarrer Schlossberg Diavolo Cuvée from Winzergenossenschaft Achkarren
Drink this red wine from Germany ideally tempered at 15 - 18°C as an accompanying wine to goose breast with ginger red cabbage and marjoram, lamb stew with chickpeas and dried figs or spicy curry with lamb.
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