Spätburgunder feinherb von der Ahr - Weinhaus Nelles

The Spätburgunder von der Ahr from Weinhaus Nelles von der Ahr presents a brilliant, light red color in the swirled glass. Poured into a Burgundy goblet, this red wine from the Old World reveals wonderfully expressive aromas of morello cherry, black cherry, mulberry and plum, rounded off by black tea, oriental spices and gingerbread spice.

This red wine from Germany also fully enchants on the palate. The reason for this is, among other things, a discreet residual sweetness of 11.4 grams per liter, which makes the Pinot Noir from the Ahr particularly silky and fleshy. On the tongue, this light-footed red wine is characterized by a tremendously silky and fleshy texture. Due to its present fruit acidity, the Pinot Noir from the Ahr reveals itself to be fantastically fresh and lively on the palate. The final of this red wine from the wine-growing region of the Ahr finally captivates with beautiful reverberation. The finish is also accompanied by mineral hints of the soils dominated by sandstone and silicate rock.

Vinification of the Weinhaus Nelles Pinot Noir from the Ahr

The basis for the elegant Pinot Noir from the Ahr from the Ahr are grapes from the grape variety Pinot Noir. The grapes grow under optimal conditions in the Ahr. Here, the vines dig their roots deep into soils of clay, slate, silicate rock, loess soil and sandstone. Moreover, the grapes of this red wine from Weinhaus Nelles do not grow in the flat land, but dig their roots into the subsoil in steep slopes. The steep slope cultivation ensures that even in cooler regions with less long vegetation periods, the vines catch a maximum of sun. After harvesting, the grapes are immediately taken to the winery. Here they are sorted and carefully broken up. This is followed by fermentation in the cellar at controlled temperatures. The vinification is followed by a maturation .

Food recommendation for the Weinhaus Nelles Pinot Noir from Ahr

Experience this red wine from Germany ideally tempered at 15 - 18 ° C as a companion to lamb stew with chickpeas and dried figs, stuffed peppers or duck breast with sugar snap peas.

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