Winery Weingut Schloss ProschwitzElbling Trocken
This wine generally goes well with
The Elbling Trocken of the Winery Weingut Schloss Proschwitz is in the top 5 of wines of Sachsen.
Wine flavors and olphactive analysis
On the nose the Elbling Trocken of Winery Weingut Schloss Proschwitz in the region of Sachsen often reveals types of flavors of earth, tree fruit or citrus fruit.
Details and technical informations about Winery Weingut Schloss Proschwitz's Elbling Trocken.
Discover the grape variety: Elbling
Elbling blanc is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. White Elbling can be found grown in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Elbling Trocken from Winery Weingut Schloss Proschwitz are 2013, 2016, 2018, 2012 and 2010.
Informations about the Winery Weingut Schloss Proschwitz
The Winery Weingut Schloss Proschwitz is one of of the world's greatest estates. It offers 49 wines for sale in the of Sachsen to come and discover on site or to buy online.
The wine region of Sachsen
Sachsen (Saxony) in eastern Germany is one of the world's Northernmost wine regions, located at a latitude of 51 degrees north. The roughly 493 hectares (1,218ac) of vines in the region are planted aLong a 25 mile (40km) stretch of the Elbe river valley, from Pillnitz near the city of Dresden, in a north-easterly direction to Diesbar-Seusslitz, just downstream of the city of Meissen. Despite its northerly location, Sachsen has a long history of viticulture, with the earliest documents of wine-growing around Meissen dating to 1161. Since Germany's reunification in 1990, great enthusiasm has gone into building and developing the Sachsen wine industry; there are many part-time growers and an enthusiastic local market.
News related to this wine
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.