Achkarrer Schlossberg Spätburgunder trocken - Winzergenossenschaft Achkarren

The powerful Achkarrer Schlossberg Pinot Noir from Winzergenossenschaft Achkarren shines in the glass with a dense light red. The bouquet of this red wine from Baden enchants with notes of sour cherry. If we trace the aroma further, black cherry comes in.

The Winzergenossenschaft Achkarren Achkarrer Schlossberg Spätburgunder delights with its elegantly dry flavor. It was bottled with 2.6 grams of residual sugar. Here it is a real quality wine, which clearly stands out from simpler qualities and so this German wine enchants naturally with all dryness with the finest balance. Aroma does not necessarily require much residual sugar. This light red wine is full-bodied and complex on the palate. Due to the moderate fruit acidity, the Achkarrer Schlossberg Spätburgunder flatters with a soft palate feeling, without at the same time lacking juicy liveliness. The finale of this youthful red wine from the wine-growing region of Baden, more precisely from Kaiserstuhl, finally thrills with considerable reverberation. The finish is also accompanied by mineral notes from the volcanic rock dominated soils.

Vinification of the winegrowers' cooperative Achkarren Achkarrer Schlossberg Pinot Noir

The basis for the powerful Achkarrer Schlossberg Pinot Noir from Baden are grapes 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. The grapes for this red wine from Germany, when perfectly ripe, are harvested exclusively by hand. After the hand harvest, the grapes reach the winery by the fastest route. Here they are selected and carefully ground. Fermentation follows in large wood at controlled temperatures. The vinification is followed by aging on the fine lees for several months before the wine is finally bottled.

Food recommendation for the Achkarrer Schlossberg Spätburgunder from Winzergenossenschaft Achkarren

This red wine from Germany is best enjoyed at a temperature of 15 - 18°C. It is perfect as a companion to goose breast with ginger red cabbage and marjoram, duck breast with sugar snap peas or boeuf bourguignon.

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