Winery Kreglinger - Rivaner Kabinett

Winery KreglingerRivaner Kabinett

The Rivaner Kabinett of Winery Kreglinger is a white wine from the region of Franken.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.

Taste structure of the Rivaner Kabinett from the Winery Kreglinger

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Rivaner Kabinett of Winery Kreglinger in the region of Franken is a .

Details and technical informations about Winery Kreglinger's Rivaner Kabinett.

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

Discover the grape variety: Abondance

A very old grape variety that was once grown in Savoie and more generally in the Isère Valley, but has now almost disappeared from the vineyards. It should not be confused with Abundant which is a white grape variety formerly cultivated in eastern France.

Informations about the Winery Kreglinger

The winery offers 32 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Franken

The Winery Kreglinger is one of of the world's great estates. It offers 29 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 70000 of of Germany wines
In the top 4000 of of Franken wines
In the top 300000 of white wines
In the top 850000 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: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.

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