Winery JuliusspitalEin Liter Silvaner Trocken
Sparkling wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Ein Liter Silvaner Trocken
Pairings that work perfectly with Ein Liter Silvaner Trocken
Original food and wine pairings with Ein Liter Silvaner Trocken
The Ein Liter Silvaner Trocken of Winery Juliusspital matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of lamb curry indian style, chicken curry samoussas or chicken fajitas.
Details and technical informations about Winery Juliusspital's Ein Liter Silvaner Trocken.
Discover the grape variety: Mauzac Vert
Lively, aromatic dry whites with a pale golden hue and green highlights, slender body and sharp acidity; signature aromas of green apple, white flowers (acacia), citrus (lemon) and herbaceous notes. Also used for crisp, lively sparkling wines by the ancestral method. Preserved for its heritage value, it survives in a few confidential plots in Gaillac and Limoux. Green-skinned mutation of Mauzac, emblematic South-West white grape.
Last vintages of this wine
The best vintages of Ein Liter Silvaner Trocken from Winery Juliusspital are 0, 2018
Informations about the Winery Juliusspital
The Winery Juliusspital is one of of the world's great estates. It offers 95 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: 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.
