Widder Weissburgunder - Weingut Hörner

Widder Weissburgunder - Weingut HörnerThe barrel-aged Widder Pinot Blanc from the Palatinate wine-growing region presents itself in a bright light yellow in the glass. This Hörner winery white wine presents the nose with all kinds of mirabelle plums and orange jam. As if that wasn't already impressive, further aromas such as papaya, coconut and walnut are added due to the ageing in small wooden barrels. This white wine from Weingut Hörner is perfect for wine connoisseurs who would prefer to have 0.0 grams of residual sugar in their wine. The Widder Pinot Blanc comes very close to this, as it was pressed with just 1.4 grams of residual sugar. On the palate, the texture of this balanced white wine is wonderfully melting and creamy. Thanks to its vital fruit acidity, the Widder Pinot Blanc is impressively fresh and lively on the palate. The finish of this well-matured white wine from the Palatinate wine-growing region, Hochstadt to be precise, impresses with its exceptional persistence. The finish is also accompanied by mineral facets from the loess and clay-dominated soils. Vinification of the Widder Pinot Blanc from Weingut Hörner The balanced Widder Weissburgunder from Germany is a single-varietal wine, vegan made from the Pinot Blanc grape variety. The grapes grow under optimal conditions in the Palatinate. Here, the vines dig their roots deep into loam and loess soils. When they are perfectly ripe, the grapes for the Widder Pinot Blanc are harvested exclusively by hand without the help of strenuous and barely selective grape harvesters. After the harvest, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. This is followed by fermentation in small wooden vats at controlled temperatures. Once fermentation is complete, the vegan Widder Pinot Blanc is matured for a few months in French oak barrels. Recommendation for the Widder Pinot Blanc from Weingut Hörner This vegan white wine from Germany is best enjoyed moderately chilled at 11 - 13°C as an accompaniment to cod with cucumber and mustard vegetables, leek soup or cabbage roulades.