Winery CastellApriles Silvaner
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Apriles Silvaner from the Winery Castell
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Apriles Silvaner of Winery Castell in the region of Franken is a with a nice freshness.
Food and wine pairings with Apriles Silvaner
Pairings that work perfectly with Apriles Silvaner
Original food and wine pairings with Apriles Silvaner
The Apriles Silvaner of Winery Castell matches generally quite well with dishes of veal, pork or vegetarian such as recipes of chicken in sauce, homemade pork curry or quiche without pastry.
Details and technical informations about Winery Castell's Apriles Silvaner.
Discover the grape variety: Blanc Auba
Simple, fresh dry whites with a pale golden robe, a supple palate and moderate acidity. Understated aromas of citrus and Pyrenean white flowers. Rustic, airy profile. Almost extinct, preserved in INRAE varietal collections; it reflects the pre-phylloxera viticultural heritage of south-west France and is among the ancient varieties under study. A native white grape from France, once grown in Béarn and Tursan.
Last vintages of this wine
The best vintages of Apriles Silvaner from Winery Castell are 2018, 0
Informations about the Winery Castell
The Winery Castell is one of of the world's greatest estates. It offers 89 wines for sale in the of Franken to come and discover on site or to buy online.
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.
