Winery BuonocoreSauvignon Blanc
wine
This wine generally goes well with
The Sauvignon Blanc of the Winery Buonocore is in the top 0 of wines of Yakima Valley.
Details and technical informations about Winery Buonocore's Sauvignon Blanc.
Discover the grape variety: Brun argenté
The Brun Argenté Noir is a grape variety that originated in France (Provence). 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 large bunches and large grapes. The Black Silver Brown can be found in several vineyards: South West, Cognac, Bordeaux, Rhone Valley, Provence & Corsica, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Buonocore
The Winery Buonocore is one of of the world's greatest estates. It offers 8 wines for sale in the of Yakima Valley to come and discover on site or to buy online.
The wine region of Yakima Valley
The wine region of Yakima Valley is located in the region of Columbia Valley of Washington of United States. We currently count 259 estates and châteaux in the of Yakima Valley, producing 759 different wines in conventional, organic and biodynamic agriculture. The wines of Yakima Valley go well with generally quite well with dishes .
The wine region of Washington
Washington State is located in the Pacific Northwest of the United States, immediately north of Oregon. Although the history of the wine industry is relatively Short, Washington's 900-plus wineries and 350-plus independent winemakers, with more than 50,000 acres of vineyards, now produce more wine than any other state except California. Almost all wine production is in the hot, desert-like eastern Part of Washington, although there is some Grape growing and an AVA (Puget Sound) in the cooler, wetter west. White Chardonnay and Riesling grapes, and red Merlot, Cabernet Sauvignon and Syrah grapes are the main varieties grown in Washington, but the region produces quality wines from nearly 70 different grape varieties.
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.
