Winery Schloss Saaleck - Bacchus Trocken

Winery Schloss SaaleckBacchus Trocken

The Bacchus Trocken of Winery Schloss Saaleck is a wine from the region of Franken.
This wine generally goes well with
The Bacchus Trocken of the Winery Schloss Saaleck is in the top 0 of wines of Franken.

Details and technical informations about Winery Schloss Saaleck's Bacchus Trocken.

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

Discover the grape variety: Ugni blanc

Dry, neutral and nervy whites with a pale robe, slender mouthfeel and sharp acidity, with discreet aromas of citrus, green apple, white flowers and herbaceous notes. The ideal profile for distillation: absolute pillar of Cognac AOC (over 95% of the Charentes vineyard) and Armagnac AOC. Also produced as still whites in Provence, Languedoc and Corsica. French synonym for Italian Trebbiano Toscano, one of the most planted varieties in the world.

Informations about the Winery Schloss Saaleck

The winery offers 50 different wines.
Its wines get an average rating of 3.6.
It is in the top 20 of the best estates in the region
It is located in Franken

The Winery Schloss Saaleck is one of of the world's great estates. It offers 31 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 95000 of of Germany wines
In the top 6500 of of Franken wines
In the top 350000 of wines
In the top 1500000 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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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