Winery Adamo - Pét-Nat

Winery AdamoPét-Nat

Wine of Canada Sparkling wine of Ontario of Canada
The Pét-Nat of Winery Adamo is a sparkling wine from the region of Ontario.
This wine generally goes well with

Wine flavors and olphactive analysis

On the nose the Pét-Nat of Winery Adamo in the region of Ontario often reveals types of flavors of microbio, citrus fruit.

Details and technical informations about Winery Adamo's Pét-Nat.

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

Discover the grape variety: Arbanne

A very old grape variety that would have found its first origins in the Gier Valley and brought to the north-east of France in the Aube department, among others. Today it is very little multiplied, but it is registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Adamo

The winery offers 50 different wines.
Its wines get an average rating of 3.7.
It is in the top 40 of the best estates in the region
It is located in Ontario
Find the Winery Adamo on Facebook and on Twitter

The Winery Adamo is one of of the world's great estates. It offers 32 wines for sale in the of Ontario to come and discover on site or to buy online.

Top wine Ontario
In the top 15000 of of Canada wines
In the top 5500 of of Ontario wines
In the top 85000 of sparkling wines
In the top 1000000 wines of the world

The wine region of Ontario

Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.

News related to this wine

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The word of the wine: Ancestral method

A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).

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