
Winery Winzerhof WallrappFranken Spätlese Trocken Regent
This wine generally goes well with
The Franken Spätlese Trocken Regent of the Winery Winzerhof Wallrapp is in the top 60 of wines of Würzburg.

Details and technical informations about Winery Winzerhof Wallrapp's Franken Spätlese Trocken Regent.
Discover the grape variety: Regent
Richly coloured and structured reds with a deep purple colour and supple tannins, on aromas of blackcurrant, blackberry, plum, spices and discreet herbal notes. Round palate, fruity finish. A disease-resistant hybrid (downy and powdery mildew), it produces modern organic reds in Germany (Rheinhessen, Palatinate), Switzerland, Belgium and the Netherlands. Created in 1967 at Geilweilerhof by Gerhardt Alleweldt.
Last vintages of this wine
The best vintages of Franken Spätlese Trocken Regent from Winery Winzerhof Wallrapp are 0
Informations about the Winery Winzerhof Wallrapp
The Winery Winzerhof Wallrapp is one of of the world's greatest estates. It offers 8 wines for sale in the of Würzburg to come and discover on site or to buy online.
The wine region of Würzburg
Wine capital of Franconia (Bavaria) on the Main river, heart of the Maindreieck. Silvaner is the signature white (the "king of Franken", cultivated here for over 350 years): dry and mineral with discreet green apple, pear, citrus, fresh herbs, almond and a chalky note, taut palate and saline finish — grown on red sandstone, shell limestone and Keuper soils. Müller-Thurgau, Bacchus, Riesling and Kerner complement. Legendary vineyard: Würzburger Stein.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.














