Winery Wengerter - Erlenbacher Hochberg Trocken Blanc de Noir

Winery WengerterErlenbacher Hochberg Trocken Blanc de Noir

Wine of Germany Sparkling wine of Franken of Germany
The Erlenbacher Hochberg Trocken Blanc de Noir of Winery Wengerter is a sparkling wine from the region of Franken.
This wine generally goes well with pork, poultry or veal.

Details and technical informations about Winery Wengerter's Erlenbacher Hochberg Trocken Blanc de Noir.

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

Discover the grape variety: Pinot noir

Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.

Informations about the Winery Wengerter

The winery offers 19 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Franken

The Winery Wengerter is one of of the world's greatest 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 30000 of of Germany wines
In the top 1500 of of Franken wines
In the top 40000 of sparkling wines
In the top 500000 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: Lies

A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.

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