Winery Byrne Vineyards - Double Pass Zibbibo

Winery Byrne VineyardsDouble Pass Zibbibo

The Double Pass Zibbibo of Winery Byrne Vineyards is a wine from the region of Australie du Sud.
This wine generally goes well with
The Double Pass Zibbibo of the Winery Byrne Vineyards is in the top 0 of wines of Australie du Sud.

Details and technical informations about Winery Byrne Vineyards's Double Pass Zibbibo.

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

Discover the grape variety: Parellada

Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.

Informations about the Winery Byrne Vineyards

The winery offers 20 different wines.
Its wines get an average rating of 3.9.
This winery is part of the Byrne Vineyards.
It is in the top 20 of the best estates in the region
It is located in Australie du Sud

The Winery Byrne Vineyards is one of of the world's great estates. It offers 13 wines for sale in the of Australie du Sud to come and discover on site or to buy online.

Top wine Australie du Sud
In the top 70000 of of Australia wines
In the top 1500 of of Australie du Sud wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Australie du Sud

Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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