The flavor of fresh bread in wine of Utah
Discover the of Utah wines revealing the of fresh bread flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Utah flavors
Arid and mountainous western US state, high-altitude vineyards (900–1,500 m) irrigated under a desert climate with marked day-night temperature swings preserving acidity. Cabernet Sauvignon, Syrah, Malbec, Sangiovese and Pinot Noir are the signature reds: fleshy with ripe fruits, garrigue, spice and a mineral touch, balanced tannins. Chardonnay, Sémillon, Malvasia Bianca and Muscat as fresh whites with citrus and ripe fruit. Greater Zion AVA in planning.