Weingut Am Vögelein - Blanc de Noir Kabinett Trocken

Weingut Am VögeleinBlanc de Noir Kabinett Trocken

The Blanc de Noir Kabinett Trocken of Weingut Am Vögelein is a wine from the region of Franken.
This wine generally goes well with
The Blanc de Noir Kabinett Trocken of the Weingut Am Vögelein is in the top 0 of wines of Franken.

Details and technical informations about Weingut Am Vögelein's Blanc de Noir Kabinett Trocken.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Gaillard 157

Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.

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 20 of the best estates in the region
It is located in Franken

The Weingut Am Vögelein is one of of the world's great 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 150000 of of Germany wines
In the top 8500 of of Franken wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Franken

Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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