Winery Max Muller I - Alter Satz

Winery Max Muller IAlter Satz

The Alter Satz of Winery Max Muller I is a white wine from the region of Franken.
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Max Muller I's Alter Satz.

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

Discover the grape variety: Riesling

Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.

Informations about the Winery Max Muller I

The winery offers 60 different wines.
Its wines get an average rating of 3.9.
It is in the top 35 of the best estates in the region
It is located in Franken

The Winery Max Muller I is one of of the world's great estates. It offers 57 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 30000 of of Germany wines
In the top 1500 of of Franken wines
In the top 150000 of white wines
In the top 550000 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: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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