Winery Bonnieheath - Marechal Foch

Winery BonnieheathMarechal Foch

The Marechal Foch of Winery Bonnieheath is a red wine from the region of Ontario.
This wine generally goes well with

Details and technical informations about Winery Bonnieheath's Marechal Foch.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Maréchal Foch

Maréchal Foch noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 small bunches and small grapes. The Maréchal Foch noir can be found cultivated in these vineyards: Provence & Corsica, Rhône Valley, Languedoc & Roussillon.

Informations about the Winery Bonnieheath

The winery offers 9 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Ontario

The Winery Bonnieheath is one of of the world's greatest estates. It offers 4 wines for sale in the of Ontario to come and discover on site or to buy online.

Top wine Ontario
In the top 9000 of of Canada wines
In the top 4000 of of Ontario wines
In the top 400000 of red wines
In the top 750000 wines of the world

The wine region of Ontario

Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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