Weingut Am Vögelein - Bacchus Halbtrocken

Weingut Am VögeleinBacchus Halbtrocken

The Bacchus Halbtrocken of Weingut Am Vögelein is a wine from the region of Franken.
This wine generally goes well with
The Bacchus Halbtrocken of the Weingut Am Vögelein is in the top 0 of wines of Franken.

Details and technical informations about Weingut Am Vögelein's Bacchus Halbtrocken.

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

Discover the grape variety: Pedro Ximenez

Exceptional, intensely sweet liqueur wines with a very dark mahogany robe, a syrupy palate, and powerful signature aromas of raisin, dried fig, date, molasses, roasted coffee, dark chocolate, liquorice and oxidative notes. Produced from sun-dried grapes. The undisputed star of Andalusian Pedro Ximénez (PX), one of the world's greatest sweet wines. Autochthonous Spanish variety from Andalusia (Montilla-Moriles DO, Jerez DO).

Informations about the Weingut Am Vögelein

The winery offers 39 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Franken

The Weingut Am Vögelein is one of of the world's greatest estates. It offers 17 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 80000 of of Germany wines
In the top 5000 of of Franken wines
In the top 300000 of wines
In the top 1000000 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: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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