Winery Weinhof Am Nussbaum - Regent Rosé

Winery Weinhof Am NussbaumRegent Rosé

The Regent Rosé of Winery Weinhof Am Nussbaum is a wine from the region of Franken.
This wine generally goes well with
The Regent Rosé of the Winery Weinhof Am Nussbaum is in the top 0 of wines of Franken.

Details and technical informations about Winery Weinhof Am Nussbaum's Regent Rosé.

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

Discover the grape variety: Charmont

Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.

Informations about the Winery Weinhof Am Nussbaum

The winery offers 8 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Franken

The Winery Weinhof Am Nussbaum 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 60000 of of Germany wines
In the top 3500 of of Franken wines
In the top 45000 of wines
In the top 850000 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: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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