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Christian Tschida

Christian Tschida

24 83 10011 KM

Kapitel I -

Christian Tschida - Christian Tschida

Zweigelt, Cabernet Franc - Burgenland - Burgenland

Kapitel I
Totale: 54 23 0
Informazioni

Étonnante association entre ce croquant du cabernet franc et les notes épicées et tendues du zweigelt avec en plus la richesse de 2015.

Vigneto

Non ancora disponibile.

Cantina

Non ancora disponibile.

Informazioni tecniche

Non ancora disponibile.
Pubblicato dagli utenti:

Eye: Plum Nose: smoke, spices, Mouth: blackcurrants, umami, chili, pepper, dark chocolate, and rotting strawberry (great!) Decanted, it needs some time in the cellar, we guess (to break down fermentation carbonic acid): Perfect! We had it with Spaghetti all‘assassina: wonderful!

25 users have posted "Kapitel I"

"Kapitel I" vini pubblicati dai locali:

Kapitel I ultimi post degli utenti:

Kapitel I 2015

Mildly funky, sweet cherry nose with hints of mineral/pepper spices

blackbirdsound @blackbirdsound

Kapitel I 2016

Fermier du museau, balade en trench-coat sous la pluie, odeur de musc féminin de caractère. Fumée et cerise noire : Délice

carolinevitelli @carolinevitelli

Kapitel I 2017

Leichtfüßig, trinkfreudig, noch sehr jung aber schon sehr schön

afferl @afferl

Kapitel I

Too simple

jay @jay

Kapitel I 2017

Red blend from Tschida- zippy bell peppers, black pepper and cranberry. This is good, but could be great with some age.

reidcoops @reidcoops

Kapitel I 2017

Encore une bouteille dingue de ce vigneron hors pair Du très haut niveau Un vrai plaisir à renouveler sans tarder...🇦🇹suis fan des vins autrichiens....sans conteste 🍷

bruno81 @bruno81

Kapitel I 2020

Red, mild, fruity 7,5-10

dezemark @dezemark

Kapitel I 2018

Red wine from Illmitz, Burgenland. Fermented with indigenous yeasts in large barrels. Aged 12 months, no fining, no filtering. Great wine! Spicy & elegant.

nrocco @nrocco

Kapitel I

Eye: Plum Nose: smoke, spices, Mouth: blackcurrants, umami, chili, pepper, dark chocolate, and rotting strawberry (great!) Decanted, it needs some time in the cellar, we guess (to break down fermentation carbonic acid): Perfect! We had it with Spaghetti all‘assassina: wonderful!

kaettx @kaettx