Winery Buckfast AbbeyBuckfast Tonic Wine
Red wine
This wine generally goes well with
The Buckfast Tonic Wine of the Winery Buckfast Abbey is in the top 5 of wines of United Kingdom and in the top 5 of wines of England.
Wine flavors and olphactive analysis
On the nose the Buckfast Tonic Wine of Winery Buckfast Abbey in the region of England often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or black fruit.
Details and technical informations about Winery Buckfast Abbey's Buckfast Tonic Wine.
Discover the grape variety: Madeleine royale
Variety obtained in 1845 by the Moreau-Robert company by crossing the frankenthal noir with the pinot blanc. It has not been propagated for a long time, which means that it is now in danger of disappearing. It is, however, listed in the Official Catalogue of Table Grape Varieties, list A1. - Synonym: Madeleine impériale, plant du caporal (all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Buckfast Tonic Wine from Winery Buckfast Abbey are 2016, 2008, 0
Informations about the Winery Buckfast Abbey
The Winery Buckfast Abbey is one of of the world's greatest estates. It offers 1 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
