Winery Basignani - Vidal

Winery BasignaniVidal

4.4
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Vidal of Winery Basignani is a white wine from the region of Maryland.
This wine generally goes well with
The Vidal of the Winery Basignani is in the top 10 of wines of Maryland.

Wine flavors and olphactive analysis

On the nose the Vidal of Winery Basignani in the region of Maryland often reveals types of flavors of earth.

Details and technical informations about Winery Basignani's Vidal.

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

Discover the grape variety: Lagorthi

Last vintages of this wine

Vidal - 0
In the top 10 of of Maryland wines
Average rating: 4.411110

The best vintages of Vidal from Winery Basignani are 0

Informations about the Winery Basignani

The winery offers 16 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Maryland
Find the Winery Basignani on Facebook

The Winery Basignani is one of of the world's greatest estates. It offers 15 wines for sale in the of Maryland to come and discover on site or to buy online.

Top wine Maryland
In the top 15000 of of United States wines
In the top 15 of of Maryland wines
In the top 20000 of white wines
In the top 85000 wines of the world

The wine region of Maryland

East Coast US wine state with a marked Bordeaux profile. Star Cabernet Franc: fine, structured reds with signature notes of raspberry, blackcurrant, bell pepper, violet, fresh herbs and spice, supple tannins — a local success. Also firm Cabernet Sauvignon, round Merlot and dense Petit Verdot in blends. Precise Chardonnay, aromatic Viognier and emerging saline Albarino whites.

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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