Winery Aurvin - Isabella Semi Sweet

Winery AurvinIsabella Semi Sweet

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Isabella Semi Sweet of Winery Aurvin is a red wine from the region of Moldova.
This wine generally goes well with

Details and technical informations about Winery Aurvin's Isabella Semi Sweet.

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

Discover the grape variety: Gewurztraminer

Gewurztraminer rosé is a grape variety that originated in France. 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 vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Last vintages of this wine

Isabella Semi Sweet - 0
In the top 100 of of Moldova wines
Average rating: 3.411100

The best vintages of Isabella Semi Sweet from Winery Aurvin are 0

Informations about the Winery Aurvin

The winery offers 41 different wines.
Its wines get an average rating of 3.6.
It is in the top 25 of the best estates in the region
It is located in Moldova

The Winery Aurvin is one of of the world's great estates. It offers 34 wines for sale in the of Moldova to come and discover on site or to buy online.

Top wine Moldova
In the top 2500 of of Romania wines
In the top 2000 of of Moldova wines
In the top 550000 of red wines
In the top 1000000 wines of the world

The wine region of Moldova

Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.

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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