The bacchus is obtained from the year 1933 by Peter Morio and Bernhard Husfeld by crossing (sylvaner x riesling) x müller-thurgau in the facilities of the Institut für Rebenzüchtung Geilweilerhof in Siebeldingen (Palatinate) in Germany.
Information
White
Other names: Bacchus
Allogenic
2 HA
0.01%
Aroma Potential
Gives a good quality wine, of a beautiful yellow-green color, fruity and fresh, full-bodied, fat, sometimes lacking in acidity and with a slightly musky taste, to drink in most cases young. White Bacchus is especially useful in the production of sweet or semi-dry sparkling wines. Aromas of ripe pineapple, blackcurrant, spices, herbs, lilac, mango, maracuja or passion fruit, orange.
Pineapple
Blackcurrant
Spices
Herbaceous
Lilac
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