Winery GWF - Die Jungen Frank'n Rotwein

Winery GWFDie Jungen Frank'n Rotwein

The Die Jungen Frank'n Rotwein of Winery GWF is a red wine from the region of Franken.
This wine generally goes well with

Details and technical informations about Winery GWF's Die Jungen Frank'n Rotwein.

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

Discover the grape variety: Alvina

Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections, it belongs to the heritage varieties whose commercial diffusion has almost disappeared and which are studied for their genetic interest. Rare, poorly documented white variety cultivated in negligible quantities.

Informations about the Winery GWF

The winery offers 374 different wines.
Its wines get an average rating of 3.5.
This winery is part of the GWF Frankenwein.
It is in the top 250 of the best estates in the region
It is located in Franken

The Winery GWF is one of wineries to follow in Franken.. It offers 81 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 95000 of of Germany wines
In the top 6500 of of Franken wines
In the top 550000 of red 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: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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