🍷 Delicate and fruity, the dry Dornfelder from the Heinrich Vollmer winery reveals its full-bodied character with fine tannins
🥘 Enjoy it with hearty dishes such as grilled meat or a cheese platter for an unforgettable tasting experience
🌍 This exquisite Dornfelder comes from the traditional wine region of Pfalz and delights with its high-quality grape variety
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More information about Dornfelder trocken - Weingut Heinrich Vollmer
The Dornfelder QbA from Weingut Heinrich Vollmer from the Palatinate presents a bright, purple color in the glass. To the nose, this Weingut Heinrich Vollmer red wine shows all sorts of blueberries, black cherries, plums, morello cherries and mulberries. As if that wasn't already impressive, cinnamon, cocoa bean and gingerbread spice join the mix.
The Dornfelder QbA from Weingut Heinrich Vollmer is a good choice for all wine lovers who like it dry. However, it never appears sparse or brittle, but round and smooth. On the tongue, this balanced red wine is characterized by an incredibly dense texture. Due to its concise fruit acidity, the Dornfelder QbA is wonderfully fresh and lively on the palate. The finale of this red wine from the wine-growing region of Palatinate, more precisely from Ellerstadt (DE), finally thrills with good reverberation. The finish is also accompanied by mineral facets of the clay-dominated soils.
Vinification of the Dornfelder QbA from Weingut Heinrich Vollmer
The basis for the balanced Dornfelder QbA from Pfalz are grapes from the Dornfelder grape variety. In the Palatinate, the vines that produce the grapes for this wine grow on soils of clay. After the grape harvest, the grapes quickly reach the winery. Here they are selected and carefully crushed. Then the fermentation takes place in controlled temperatures. The fermentation is followed by aging .
Food recommendation for the Dornfelder QbA from Weingut Heinrich Vollmer
Enjoy this red wine from Germany best tempered at 15 - 18 ° C as an accompanying wine to veal boiled beef with beans and tomatoes, goose breast with ginger-red cabbage and marjoram or spaghetti with caper-tomato sauce.
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