Winery Helmstetter - Bürgstadt Centgrafenberg Spätburgunder

Winery HelmstetterBürgstadt Centgrafenberg Spätburgunder

The Bürgstadt Centgrafenberg Spätburgunder of Winery Helmstetter is a wine from the region of Franken.
This wine generally goes well with
The Bürgstadt Centgrafenberg Spätburgunder of the Winery Helmstetter is in the top 0 of wines of Franken.

Details and technical informations about Winery Helmstetter's Bürgstadt Centgrafenberg Spätburgunder.

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

Discover the grape variety: Piquepoul noir

Supple, fruity reds with a clear ruby colour, soft tannins and a taut palate with pronounced acidity, showing aromas of red fruits (cherry, redcurrant), gentle spices and garrigue notes. Fresh, lively southern profile. A traditional component of Languedoc blends and one of 13 permitted varieties in Châteauneuf-du-Pape AOC. Black-skinned variant of Picpoul, once more widespread in southern France.

Informations about the Winery Helmstetter

The winery offers 28 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Franken

The Winery Helmstetter is one of of the world's greatest estates. It offers 13 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 35000 of of Germany wines
In the top 2000 of of Franken wines
In the top 350000 of wines
In the top 650000 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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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