Winery Christine Pröstler - Pröstler Secco

Winery Christine PröstlerPröstler Secco

The Pröstler Secco of Winery Christine Pröstler is a wine from the region of Franken.
This wine generally goes well with
The Pröstler Secco of the Winery Christine Pröstler is in the top 0 of wines of Franken.

Details and technical informations about Winery Christine Pröstler's Pröstler Secco.

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

Discover the grape variety: Hegel

German, intraspecific cross obtained in 1955 between helfensteiner and heroldreber by August Karl Herold (1902-1973) at the Weinsberg Research Institute. With these same parents he also obtained the dornfelder. One can meet the Hegel in Switzerland, Belgium, Germany, ... completely unknown in France.

Informations about the Winery Christine Pröstler

The winery offers 24 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Franken

The Winery Christine Pröstler is one of of the world's great estates. It offers 20 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 65000 of 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: Astringency

Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.

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