Winery Am Stein - Edition No. 3 Vinz Silvaner Alte Rebe

Winery Am SteinEdition No. 3 Vinz Silvaner Alte Rebe

The Edition No. 3 Vinz Silvaner Alte Rebe of Winery Am Stein is a wine from the region of Franken.
This wine generally goes well with
The Edition No. 3 Vinz Silvaner Alte Rebe of the Winery Am Stein is in the top 0 of wines of Franken.

Details and technical informations about Winery Am Stein's Edition No. 3 Vinz Silvaner Alte Rebe.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Petit Verdot

Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.

Informations about the Winery Am Stein

The winery offers 76 different wines.
Its wines get an average rating of 3.8.
It is in the top 65 of the best estates in the region
It is located in Franken

The Winery Am Stein is one of of the world's great estates. It offers 75 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 80000 of of Germany wines
In the top 5000 of of Franken wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of Franken

Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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