Winery Becksteiner Winzer - Gerlachsheimer Herrenberg Weisser Burgunder Kabinett Trocken

Winery Becksteiner WinzerGerlachsheimer Herrenberg Weisser Burgunder Kabinett Trocken

The Gerlachsheimer Herrenberg Weisser Burgunder Kabinett Trocken of Winery Becksteiner Winzer is a white wine from the region of Franken.
This wine generally goes well with

Details and technical informations about Winery Becksteiner Winzer's Gerlachsheimer Herrenberg Weisser Burgunder Kabinett Trocken.

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

Discover the grape variety: Blanc Auba

This variety was once found in the Gironde and Lot et Garonne. Its similarity to Ugni Blanc caused its disappearance, the latter being more productive. In the Entre deux Mers vineyards, it was common to find Ugni Blanc under the name Blanc Auba.

Informations about the Winery Becksteiner Winzer

The winery offers 142 different wines.
Its wines get an average rating of 3.5.
It is in the top 40 of the best estates in the region
It is located in Franken

The Winery Becksteiner Winzer is one of of the world's great estates. It offers 81 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 45000 of of Germany wines
In the top 2500 of of Franken wines
In the top 200000 of white wines
In the top 700000 wines of the world

The wine region of Franken

Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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