Winery Frank & Frei - Erhard Silvaner Trocken

Winery Frank & FreiErhard Silvaner Trocken

The Erhard Silvaner Trocken of Winery Frank & Frei is a wine from the region of Franken.
This wine generally goes well with
The Erhard Silvaner Trocken of the Winery Frank & Frei is in the top 0 of wines of Franken.

Details and technical informations about Winery Frank & Frei's Erhard Silvaner Trocken.

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

Discover the grape variety: Silvaner

Lively, structured dry whites with a pale golden robe, a taut palate and preserved acidity, showing refined and understated aromas of citrus (lemon), white flowers (acacia), green apple, fresh herbs and calcareous mineral notes. A terroir variety for young or aged drinking, with perfect soil transparency. The undisputed star of Franconia VDP, present in Alsace AOC and Austria. An indigenous Austrian variety, also called Sylvaner or Grüner Silvaner.

Informations about the Winery Frank & Frei

The winery offers 31 different wines.
Its wines get an average rating of 3.7.
It is in the top 25 of the best estates in the region
It is located in Franken

The Winery Frank & Frei 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 150000 of of Germany wines
In the top 7500 of of Franken wines
In the top 400000 of wines
In the top 1500000 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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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