Winery Stahl - Edel Pinot Brut Nature

Winery StahlEdel Pinot Brut Nature

Wine of Germany Sparkling wine of Franken of Germany
The Edel Pinot Brut Nature of Winery Stahl is a sparkling wine from the region of Franken.
This wine generally goes well with pork, poultry or veal.

Details and technical informations about Winery Stahl's Edel Pinot Brut Nature.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Pinot noir

Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.

Informations about the Winery Stahl

The winery offers 63 different wines.
Its wines get an average rating of 3.8.
It is in the top 35 of the best estates in the region
It is located in Franken

The Winery Stahl is one of of the world's great estates. It offers 72 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 45000 of sparkling 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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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