Weingut Glaser - Junge Luise Rotling Halbtrocken

Weingut GlaserJunge Luise Rotling Halbtrocken

The Junge Luise Rotling Halbtrocken of Weingut Glaser is a pink wine from the region of Franken.
This wine generally goes well with

Details and technical informations about Weingut Glaser's Junge Luise Rotling Halbtrocken.

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

Discover the grape variety: Oseleta

A very old grape variety grown in Italy that almost disappeared because it is a small producer. In France, it is almost unknown. Oseleta is said to be related to corvina, rondinella, garganega, etc. It should not be confused, on the one hand, with the table grape osella - an interspecific cross of German origin - and, on the other hand, with osel(l)a another Italian wine grape variety.

Informations about the Weingut Glaser

The winery offers 17 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Franken

The Weingut Glaser is one of of the world's greatest estates. It offers 16 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 60000 of of Germany wines
In the top 3500 of of Franken wines
In the top 40000 of pink wines
In the top 800000 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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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