Achkarrer Schlossberg Vulkankracher Cuvée - Winzergenossenschaft Achkarren

The Achkarrer Schlossberg Vulkankracher Cuvée from Winzergenossenschaft Achkarren in Baden reveals a bright, light red color in the glass. This German cuvée flatters the glass with wonderfully expressive notes of sour cherries, black currants and blackberries. These are joined by hints of coffee/mocha.

The Achkarrer Schlossberg Vulkankracher Cuvée can justifiably be described as particularly fruit-driven and velvety, having been vinified with a pleasantly sweet flavor profile. On the tongue, this well-balanced red wine is characterized by an incredibly dense texture. Due to the moderate fruit acidity, the Achkarrer Schlossberg Vulkankracher Cuvée flatters the palate with a pleasing feel without lacking freshness. The finale of this youthful red wine from the wine-growing region of Baden, more precisely from Kaiserstuhl, finally convinces with exceptional reverberation. The finish is also accompanied by mineral facets of the soils dominated by volcanic rock.

Vinification of the Achkarrer Schlossberg Vulkankracher Cuvée by Winzergenossenschaft Achkarren

The basis for the balanced Achkarrer Schlossberg Vulkankracher Cuvée from Germany are grapes from the Cabernet Mitos, Prior and Pinot Noir varieties. 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 are harvested, at the time of optimal ripeness, exclusively by hand. After the hand harvest, the grapes reach the winery by the fastest route. Here they are sorted and carefully broken up. Fermentation follows in large wood at controlled temperatures. Fermentation is followed by aging for several months in oak barrels.

Food recommendation for the Achkarrer Schlossberg Vulkankracher Cuvée from Winzergenossenschaft Achkarren

This German wine is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompanying wine to braised chicken in red wine, roasted calf's liver with apples, onions and balsamic vinegar sauce or goose breast with ginger red cabbage and marjoram.

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