Winery Hofgut Hörstein - Hörsteiner Reuschberg Domina Spätlese Trocken

Winery Hofgut HörsteinHörsteiner Reuschberg Domina Spätlese Trocken

The Hörsteiner Reuschberg Domina Spätlese Trocken of Winery Hofgut Hörstein is a wine from the region of Franken.
This wine generally goes well with
The Hörsteiner Reuschberg Domina Spätlese Trocken of the Winery Hofgut Hörstein is in the top 0 of wines of Franken.

Details and technical informations about Winery Hofgut Hörstein's Hörsteiner Reuschberg Domina Spätlese Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Danuta

A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.

Informations about the Winery Hofgut Hörstein

The winery offers 32 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Franken

The Winery Hofgut Hörstein is one of of the world's great estates. It offers 18 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 80000 of of Germany wines
In the top 5000 of of Franken wines
In the top 500000 of wines
In the top 1000000 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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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