Mighty Red Rotwein trocken - Weinbiet Manufaktur

The elegant Mighty Red red wine from Weinbiet Manufaktur flows into the glass with a bright purple color. The first nose of Mighty Red red wine reveals nuances of blackberries. The fruity components of the bouquet are joined by notes of barrel aging such as chocolate and black currant.

The Weinbiet Manufaktur Mighty Red red wine tastes pleasantly dry. It was bottled with only 0.5 grams of residual sugar. Here it is a real quality wine, which clearly stands out from simpler qualities and so this German wine enchants naturally with all dryness with the finest balance. Taste does not necessarily need residual sugar. Balanced and multifaceted, this powerful red wine presents itself on the palate. Due to its present fruit acidity, the Mighty Red red wine reveals itself to be exceptionally fresh and lively on the palate. The finale of this red wine with good aging potential from the wine-growing region of the Palatinate, more precisely from the Neustadt, finally convinces with extraordinary reverberation. The finish is also accompanied by mineral facets of the soils dominated by sandstone and loess.

Vinification of the Mighty Red red wine from Weinbiet Manufaktur

The balanced Mighty Red red wine from Germany is a cuvée vinified from Acolon and Cabernet Sauvignon grape varieties. The grapes grow under optimal conditions in the Palatinate region. The vines here dig their roots deep into soils of loess soil and sandstone. The grapes for this red wine from Germany, at the time of optimal ripeness, are harvested particularly quickly and preferably in the morning to preserve their freshness. After the hand harvest, the grapes immediately reach the winery. Here they are sorted and carefully ground. This is followed by fermentation in large wood at controlled temperatures. After the end of fermentation, the elegant Mighty Red red wine is aged for several months in oak barrels.

Food recommendation for the Weinbiet Manufaktur Mighty Red red wine

Enjoy this red wine from Germany ideally tempered at 15 - 18°C as a companion to braised chicken in red wine, ossobuco or roasted calf's liver with apples, onions and balsamic vinegar sauce.

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