Weingut Arnold - Bacchus

Weingut ArnoldBacchus

The Bacchus of Weingut Arnold is a wine from the region of Franken.
This wine generally goes well with
The Bacchus of the Weingut Arnold is in the top 0 of wines of Franken.

Details and technical informations about Weingut Arnold's Bacchus.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Etraire de la Dui

Light, fruity reds with a clear colour, a pale ruby robe, supple tannins and a light palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry) and fresh alpine spices. Listed in the official French variety catalogue, it survives in a few heritage plots in the Isère and contributes to confidential Dauphinois cuvées. French autochthonous black variety from Isère, in the Dauphiné, preserved for its heritage value.

Informations about the Weingut Arnold

The winery offers 31 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Franken

The Weingut Arnold is one of of the world's great estates. It offers 21 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 60000 of of Germany wines
In the top 3500 of of Franken wines
In the top 300000 of wines
In the top 850000 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: Tanin

A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.

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