Weingut Geiger & Söhne - Bacchus Spätlese

Weingut Geiger & SöhneBacchus Spätlese

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

Details and technical informations about Weingut Geiger & Söhne's Bacchus Spätlese.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Blanc Auba

Simple, fresh dry whites with a pale golden robe, a supple palate and moderate acidity. Understated aromas of citrus and Pyrenean white flowers. Rustic, airy profile. Almost extinct, preserved in INRAE varietal collections; it reflects the pre-phylloxera viticultural heritage of south-west France and is among the ancient varieties under study. A native white grape from France, once grown in Béarn and Tursan.

Informations about the Weingut Geiger & Söhne

The winery offers 87 different wines.
Its wines get an average rating of 3.8.
This winery is part of the Saffer Wein.
It is in the top 40 of the best estates in the region
It is located in Franken

The Weingut Geiger & Söhne is one of of the world's great estates. It offers 74 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 250000 of wines
In the top 750000 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: Malic (acid)

An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.

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