Cuvée

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The term used in viticulture comes from the French cuve (vat, wine container). In the original sense, it refers to a certain quantity of wine in a fermentation vat. The meaning of the word varies depending on the context. In German-speaking countries, it is generally understood to mean the result of blending wines from different grape varieties, for which the German term Verschnitt is also used. However, this can also be grape musts that are then fermented together, as is common in the southern Rhône.

Joint Ventire - drei Rebsorten und wein Rotweinglas

The picture shows the blending of three grape varieties during winemaking, in which different components work together to achieve a successful result (cuvée). 1 = Alcohol, 2 = tannins and colour, 3 = flavourings. This results in a colourful, tannic and aromatic red wine with a balanced alcohol content.

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