Winery Acequia - New Mexico Table Osprey

Winery AcequiaNew Mexico Table Osprey

The New Mexico Table Osprey of Winery Acequia is a white wine from the region of New Mexico.
This wine generally goes well with

Details and technical informations about Winery Acequia's New Mexico Table Osprey.

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

Discover the grape variety: Sultanine

Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.

Informations about the Winery Acequia

The winery offers 6 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Nouveau-Mexique

The Winery Acequia is one of of the world's greatest estates. It offers 5 wines for sale in the of New Mexico to come and discover on site or to buy online.

Top wine New Mexico
In the top 70000 of of United States wines
In the top 250 of of New Mexico wines
In the top 150000 of white wines
In the top 550000 wines of the world

The wine region of New Mexico

NewMexico is a landlocked state on the southern border of the United States, flanked by Texas to the southeast and Arizona to the west. The state covers 316,000 square kilometers of high-altitude desert between latitudes 31° and 37°. The main Grape varieties used for wine production in New Mexico are Syrah, Viognier, Cabernet Sauvignon, Riesling and Zinfandel. New Mexico has three American Viticultural Areas (AVAs) within its borders, all of which are located at these high altitudes: Middle Rio Grande Valley, Mimbres Valley and Mesilla Valley (which spills over into neighboring Texas).

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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