Winery Borra VineyardsBarbera
wine
This wine generally goes well with
The Barbera of the Winery Borra Vineyards is in the top 0 of wines of Mokelumne River.
Details and technical informations about Winery Borra Vineyards's Barbera.
Discover the grape variety: Orion
Fresh, aromatic dry whites with a pale golden colour, a supple palate and preserved acidity, showing aromas of white flowers (acacia, elderflower), white fruits (apple, pear), citrus and herbal notes. A modern style to drink young. A disease-resistant interspecific variety, the engine of organic northern viticulture in Germany, Switzerland, Belgium and the Netherlands. German white hybrid created in 1964 at Geilweilerhof for sustainable viticulture.
Informations about the Winery Borra Vineyards
The Winery Borra Vineyards is one of of the world's great estates. It offers 16 wines for sale in the of Mokelumne River to come and discover on site or to buy online.
The wine region of Mokelumne River
Historic heart of Lodi (California, 85,700 acres), birthplace of Californian Zinfandel with century-old own-rooted vines (1901, some late 19th century): old-vine Zinfandel signature of luxuriant fruitiness, soft tannins and spicy complexity. Over 100 grape varieties cultivated. Sandy and loamy free-draining soils, Mediterranean climate moderated by Delta breezes — finesse over exuberance. East side more vivid, west more ample and earthy, classic Lodi profile.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
