Winery Blossa - 15 Starkvinsglögg Earl Grey

Winery Blossa15 Starkvinsglögg Earl Grey

The 15 Starkvinsglögg Earl Grey of Winery Blossa is a wine from the region of Stockholm.
This wine generally goes well with
The 15 Starkvinsglögg Earl Grey of the Winery Blossa is in the top 0 of wines of Stockholm.

Details and technical informations about Winery Blossa's 15 Starkvinsglögg Earl Grey.

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

Discover the grape variety: Terret

Polymorphic family (blanc, gris and noir, mutations of the same variety) yielding crisp, saline whites with citrus, white flowers, fennel and iodine notes, or light fruity reds. Refreshing palate with preserved acidity under warm conditions. Traditional component of Picpoul de Pinet AOC, present in Languedoc, Côtes-du-Rhône AOC and Châteauneuf-du-Pape AOC (terret noir authorised). Very old Languedoc autochthonous variety, signature of Mediterranean coastal terroirs.

Informations about the Winery Blossa

The winery offers 22 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 Stockholm

The Winery Blossa is one of of the world's great estates. It offers 17 wines for sale in the of Stockholm to come and discover on site or to buy online.

Top wine Stockholm
In the top 200 of of Sweden wines
In the top 95 of of Stockholm wines
In the top 50000 of wines
In the top 1500000 wines of the world

The wine region of Stockholm

Capital region of Sweden (Selaön), emerging viticulture aided by climate warming, among the world's most northerly vineyards (Blaxsta), 20% more daylight than Bordeaux. Solaris is the signature white king (cold-hardy PIWI hybrid): aromatic and taut with citrus, white peach, white flowers, herbs and a honeyed touch, straight acidity. Rondo and Regent as light fruity reds. Premium specialities: concentrated ice wines and traditional-method sparkling.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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