Winery DivinoSilvaner Spätlese Trocken
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 Silvaner Spätlese Trocken from the Winery Divino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Spätlese Trocken of Winery Divino in the region of Franken is a with a nice freshness.
Food and wine pairings with Silvaner Spätlese Trocken
Pairings that work perfectly with Silvaner Spätlese Trocken
Original food and wine pairings with Silvaner Spätlese Trocken
The Silvaner Spätlese Trocken of Winery Divino matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal head with vinaigrette, stuffed squid in the sétoise sauce or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Divino's Silvaner Spätlese Trocken.
Discover the grape variety: Foglia tonda
Structured, elegant reds with a deep ruby hue, firm tannins and a dense palate, with aromas of red fruits (cherry, raspberry), black fruits (blackberry, plum), soft spices and floral notes. Balanced, remarkably fine. Nearly extinct, rediscovered and grown by a handful of Tuscan artisan winemakers for identity wines. Native Italian Tuscan variety whose name evokes the rounded shape of its leaves.
Informations about the Winery Divino
The Winery Divino is one of of the world's great estates. It offers 83 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
