🍇 The local hero Cuvée Rot gains its elegance through a harmonious vinification and matures in stainless steel tanks
🍽️ Ideal with fine ossobuco or a delicious duck breast with ginger red cabbage
🌿 The flavor diversity from Acolon, Dornfelder, and Spätburgunder makes the local hero Cuvée Rot from Weingut Hammel particularly unique
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More information about Lokalmatador Cuvée Rot halbtrocken - Weingut Hammel
The elegant local hero Cuvée Red from Weingut Hammel runs into the glass with a radiant purple-red color. The first nose of the Lokalmatador Cuvée Red shows notes of blackberries. Additional fruity-balsamic nuances join the fruity components of the bouquet.
The Lokalmatador Cuvée Red can rightly be described as exceptionally fruit-driven and velvety, as it has been vinified with a pleasantly semi-sweet flavor profile. On the palate, this well-balanced red wine is characterized by an incredibly silky and fleshy texture. Thanks to its pronounced fruit acidity, the Lokalmatador Cuvée Red presents itself wonderfully fresh and lively on the palate. On the finish, this wine from the Pfalz wine-growing region impresses with good length. Hints of blackberry appear once again. In the aftertaste, mineral notes from the soils dominated by gravel and loess also join in.
Vinification of the Lokalmatador Cuvée Red from Weingut Hammel
The basis for the balanced Lokalmatador Cuvée Red from Germany is grapes from the Acolon, Dornfelder and Pinot Noir varieties. The grapes grow under optimal conditions in the Pfalz. Here, the vines drive their roots deep into soils of loess and gravel. After being harvested by hand, the grapes are brought to the winery as quickly as possible. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation is complete, the Lokalmatador Cuvée Red can continue to harmonize on the fine lees for several months.
Food recommendation for the Lokalmatador Cuvée Red from Weingut Hammel
This red wine from Germany is best enjoyed at a temperature of 15 - 18°C. It is perfectly suited as an accompanying wine to ossobuco, goose breast with ginger-red cabbage and marjoram, or vegetable couscous with beef meatballs.
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