Twentysix rosé - Bickel-Stumpf

The light-footed Twentysix rosé from the house Bickel-Stumpf flows into the glass with brilliant color. The nose of this rosé wine from Franconia captivates with aromas of grapefruit, pomelo, lime and morello cherry.just its fruity nature makes this wine so special.

The Bickel-Stumpf Twentysix rosé presents itself to the wine connoisseur pleasantly dry. This rosé wine never shows itself coarse or meager, as one can expect it with a wine in the elevated price entrance. The Bickel-Stumpf Twentysix rosé presents us with an incredibly fruity taste on the palate, which is of course also due to its residual sweetness flavor profile. On the tongue, this light-footed rosé wine is characterized by an incredibly light texture. Due to its moderate fruit acidity, the Twentysix rosé flatters with a pleasing palate sensation without lacking freshness. In the finish, this youthful rosé wine from the wine-growing region of Franconia finally delights with considerable length. Once again, hints of lemon and grapefruit are evident. In the aftertaste, mineral notes of the limestone-dominated soils join in.

Vinification of the Twentysix rosé from Bickel-Stumpf

This elegant rosé wine from Germany is cuvéed from the grape varieties Blauer Portugieser and Spätburgunder. The grapes grow under optimal conditions in Franconia. The vines here dig their roots deep into soils of limestone. When the perfect physiological ripeness is ensured, the grapes for the Twentysix rosé are harvested exclusively by hand without the help of coarse and less selective full harvesters. After the harvest, the grapes are taken to the press house by the fastest route. Here they are sorted and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. At the end of fermentation, the Twentysix rosé is left to mature on its fine lees for a few months.

Food recommendation for the Twentysix rosé of Bickel-Stumpf

This German wine is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompanying wine to spaghetti with yogurt-mint pesto, asparagus salad with quinoa or vegetable salad with beetroot.

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