Dry is not synonymous with sour.
Dry is the name for wines that are fermented almost completely or completely, that is for wines with a residual sugar content not exceeding 4 grams per liter. The legislature allowed the designation dry in addition to a residual sugar content of 9 grams when expressed in g / l tartaric acid total acidity than 2 g / l is lower than the residual sugar content (formula: acid + 2 up to the limit 9).
Very dry, acidic white wines or tannin-stressed, astringent red wines are commonly referred to as "herb". The term comes from the sparkling wine production and is there just as legally defined as the term "brut".
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Product no.: 20b-2011
red wine l dry
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