Winery Werner Probst - Merlot Trocken

Winery Werner ProbstMerlot Trocken

The Merlot Trocken of Winery Werner Probst is a wine from the region of Franken.
This wine generally goes well with
The Merlot Trocken of the Winery Werner Probst is in the top 0 of wines of Franken.

Details and technical informations about Winery Werner Probst's Merlot Trocken.

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

Discover the grape variety: Phoenix

Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.

Informations about the Winery Werner Probst

The winery offers 15 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Franken

The Winery Werner Probst is one of of the world's great estates. It offers 13 wines for sale in the of Franken to come and discover on site or to buy online.

Top wine Franken
In the top 150000 of of Germany wines
In the top 8000 of of Franken wines
In the top 650000 of wines
In the top 1500000 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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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