Winery Canava Petros M. Nomikos - Vinsanto

Winery Canava Petros M. NomikosVinsanto

The Vinsanto of Winery Canava Petros M. Nomikos is a sweet wine from the region of Santorini of Santorini.
This wine generally goes well with

Details and technical informations about Winery Canava Petros M. Nomikos's Vinsanto.

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

Discover the grape variety: Gamay Fréaux

Gamay Fréaux noir is a grape variety that originated in France (Burgundy). 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 grapes of small to medium size. The Gamay Fréaux noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery Canava Petros M. Nomikos

The winery offers 3 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Santorini

The Winery Canava Petros M. Nomikos is one of of the world's greatest estates. It offers 3 wines for sale in the of Santorini to come and discover on site or to buy online.

Top wine Santorini
In the top 4000 of of Greece wines
In the top 250 of of Santorini wines
In the top 20000 of sweet wines
In the top 650000 wines of the world

The wine region of Santorini

The wine region of Santorini is located in the region of Cyclades of Santorini of Greece. Wineries and vineyards like the Domaine Argyros or the Domaine Argyros produce mainly wines white, sweet and red. The most planted grape varieties in the region of Santorini are Assyrtiko, Aidani and Vidiano, they are then used in wines in blends or as a single variety. On the nose of Santorini often reveals types of flavors of butterscotch, eucalyptus or dark chocolate and sometimes also flavors of raspberry, red cherry or cocoa.

The word of the wine: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.

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