Weingut Franziska Schömig - Rosé Am Kobel

Weingut Franziska SchömigRosé Am Kobel

The Rosé Am Kobel of Weingut Franziska Schömig is a wine from the region of Franken.
This wine generally goes well with
The Rosé Am Kobel of the Weingut Franziska Schömig is in the top 0 of wines of Franken.

Details and technical informations about Weingut Franziska Schömig's Rosé Am Kobel.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: La Crescent

Aromatic off-dry and dry whites with a pale golden colour, a supple palate with lively acidity and signature muscat aromas (rose, fresh grape), exotic fruits (apricot, passion fruit) and white flowers. Extremely cold-hardy. Grown in the northern United States (Minnesota, Wisconsin, Iowa) and Canada for continental viticultural climates. White hybrid variety obtained in 2002 by the University of Minnesota.

Informations about the Weingut Franziska Schömig

The winery offers 8 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Franken

The Weingut Franziska Schömig is one of of the world's greatest estates. It offers 7 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 70000 of of Germany wines
In the top 4500 of of Franken wines
In the top 50000 of wines
In the top 950000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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