Weingut BornGutswein Rosé Trocken
wine
This wine generally goes well with
The Gutswein Rosé Trocken of the Weingut Born is in the top 0 of wines of Saale-Unstrut.
Details and technical informations about Weingut Born's Gutswein Rosé Trocken.
Discover the grape variety: Ganson
Ganson noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Ganson noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Weingut Born
The Weingut Born is one of of the world's great estates. It offers 29 wines for sale in the of Saale-Unstrut to come and discover on site or to buy online.
The wine region of Saale-Unstrut
Saale-Unstrut is the northernmost of Germany's 13 wine-growing regions. At 51 degrees northern latitude, it is one of the most northerly wine regions in the world. It takes its name from the two rivers on the banks of which the Vines of the region grow, and is composed of three non-contiguous Parts located mainly in the federal state of Saxony-Anhalt, with around 650 hectares (1600 acres) of Vineyards, often terraced, on South and south-west-facing slopes along the narrow river valleys. A smaller area of 20 hectares (50 acres) is located in the state of Thüringen and a block of just 7 hectares (17 acres) in Brandenburg.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
