Winery Castell d'Or - Sol de Nit Secco

Winery Castell d'OrSol de Nit Secco

The Sol de Nit Secco of Winery Castell d'Or is a wine from the region of Catalogne.
This wine generally goes well with
The Sol de Nit Secco of the Winery Castell d'Or is in the top 0 of wines of Catalogne.

Details and technical informations about Winery Castell d'Or's Sol de Nit Secco.

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

Discover the grape variety: Charmont

Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.

Informations about the Winery Castell d'Or

The winery offers 24 different wines.
Its wines get an average rating of 3.8.
This winery is part of the Castell d'Or.
It is in the top 10 of the best estates in the region
It is located in Catalogne
Find the Winery Castell d'Or on Facebook and on Twitter

The Winery Castell d'Or is one of of the world's greatest estates. It offers 14 wines for sale in the of Catalogne to come and discover on site or to buy online.

Top wine Catalogne
In the top 45000 of of Spain wines
In the top 1500 of of Catalogne wines
In the top 50000 of wines
In the top 600000 wines of the world

The wine region of Catalogne

Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.

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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.

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