Winery Goldberghof Gundling - Bacchus

Winery Goldberghof GundlingBacchus

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

Details and technical informations about Winery Goldberghof Gundling's Bacchus.

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

Discover the grape variety: Esther

Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.

Informations about the Winery Goldberghof Gundling

The winery offers 18 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Franken

The Winery Goldberghof Gundling is one of of the world's greatest estates. It offers 9 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 85000 of of Germany wines
In the top 5500 of of Franken wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Franken

Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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