Winery Alapay - Alatré Reserve

Winery AlapayAlatré Reserve

The Alatré Reserve of Winery Alapay is a wine from the region of California.
This wine generally goes well with
The Alatré Reserve of the Winery Alapay is in the top 0 of wines of California.

Details and technical informations about Winery Alapay's Alatré Reserve.

Winemaker
Scott Remmenga
Grape varieties
Region/Great wine region
Style of wine
Alcohol
14.3°
Allergens
Contains sulfites

Discover the grape variety: Schönburger

Supple and aromatic reds to drink young with a clear ruby robe, soft tannins and an airy palate with fresh acidity, signature musky aromas, red fruits (cherry, raspberry) and floral notes. Fresh northern profile. Grown in Germany, England and Canada, well-adapted to northern viticultural climates, offering accessible reds. German black grape obtained in 1979 at Geisenheim (Pinot Noir x Pirovano 1).

Informations about the Winery Alapay

The winery offers 50 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Californie

The Winery Alapay is one of of the world's great estates. It offers 44 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 80000 of of United States wines
In the top 60000 of of California wines
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of California

Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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