Winery Anemoi - Iapys

Winery AnemoiIapys

The Iapys of Winery Anemoi is a wine from the region of Colorado.
This wine generally goes well with
The Iapys of the Winery Anemoi is in the top 0 of wines of Colorado.

Details and technical informations about Winery Anemoi's Iapys.

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

Discover the grape variety: Petit Manseng

Exceptional sweet wines obtained by on-vine drying, with an unctuous mouth balanced by cutting acidity, featuring intense aromas of candied pineapple, mango, candied citrus, dried apricot, honey, dried fruits and sweet spice notes. Very high ageing potential. Star of Jurançon moelleux AOC and Pacherenc du Vic-Bilh AOC, also made as ambitious dry wines. Very late-ripening native grape of Béarn (South-West France).

Informations about the Winery Anemoi

The winery offers 7 different wines.
Its wines get an average rating of 4.1.
It is in the top 5 of the best estates in the region
It is located in Colorado
Find the Winery Anemoi on Facebook and on Twitter

The Winery Anemoi is one of of the world's greatest estates. It offers 7 wines for sale in the of Colorado to come and discover on site or to buy online.

Top wine Colorado
In the top 95000 of of United States wines
In the top 450 of of Colorado wines
In the top 400000 of wines
In the top 750000 wines of the world

The wine region of Colorado

American Far West vineyard at extreme altitude (1,200-2,000 m), among the highest in North America. A dry continental climate with strong thermal swings signing tension and freshness. Firm Cabernet Sauvignon reds with signature notes of blackcurrant, black cherry, cedar and menthol, tight tannins. Round, fruity Merlot (plum, cocoa), peppery Cabernet Franc.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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