Winery Allegro - Bridge

Winery AllegroBridge

The Bridge of Winery Allegro is a wine from the region of Pennsylvania.
This wine generally goes well with
The Bridge of the Winery Allegro is in the top 0 of wines of Pennsylvania.

Details and technical informations about Winery Allegro's Bridge.

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

Discover the grape variety: Glacière

Unknown, it is still found only in Vaucluse in most cases established in arbors (our photographs), never in culture. La Glacière is a table grape, not always pleasant to eat, that was once kept either on stumps or on racks for the winter. Today, it is very rare to find this variety, which has completely disappeared.

Informations about the Winery Allegro

The winery offers 54 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 Pennsylvania
Find the Winery Allegro on Facebook

The Winery Allegro is one of of the world's great estates. It offers 47 wines for sale in the of Pennsylvania to come and discover on site or to buy online.

Top wine Pennsylvania
In the top 150000 of of United States wines
In the top 1000 of of Pennsylvania wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Pennsylvania

Pennsylvania is a state in the northeastern United States. It covers 119,000 km² (46,000 square miles) between Lake Erie and the Atlantic coast. Pennsylvania wines are produced from a variety of native Grape varieties such as Delaware, French-American hybrids such as Chambourcin and Seyval Blanc, and well-known vinifera varieties including Cabernet Sauvignon, Cabernet Franc and Merlot. With about 14,000 acres (5665ha) of vineyards, Pennsylvania is one of the most prolific wine-growing states in the country, along with New York, Washington and Oregon (none of these states match California's production, which accounts for about 90 percent of U.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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