Winery Atze's CornerThe Giant Single Vineyard Durif
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the The Giant Single Vineyard Durif of Winery Atze's Corner in the region of Australie du Sud often reveals types of flavors of black fruit.
Details and technical informations about Winery Atze's Corner's The Giant Single Vineyard Durif.
Discover the grape variety: Durif
Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of The Giant Single Vineyard Durif from Winery Atze's Corner are 0, 2017
Informations about the Winery Atze's Corner
The Winery Atze's Corner is one of of the world's greatest estates. It offers 20 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
The wine region of Barossa Valley is located in the region of Barossa of Australie du Sud of Australia. We currently count 613 estates and châteaux in the of Barossa Valley, producing 2290 different wines in conventional, organic and biodynamic agriculture. The wines of Barossa Valley go well with generally quite well with dishes .
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
