Winery Castle Glen Vineyard - Tawny Fortress Fortified

Winery Castle Glen VineyardTawny Fortress Fortified

The Tawny Fortress Fortified of Winery Castle Glen Vineyard is a wine from the region of Queensland.
This wine generally goes well with
The Tawny Fortress Fortified of the Winery Castle Glen Vineyard is in the top 0 of wines of Queensland.

Details and technical informations about Winery Castle Glen Vineyard's Tawny Fortress Fortified.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
20°
Allergens
Contains sulfites

Discover the grape variety: Superior seedless

This variety was obtained in 1972 in the United States by Superior Farming Co. by crossing the cardinal with an unnamed apyrene variety. Superior seedless is present in Italy (Puglia), Spain, Morocco, Argentina and the United States (California, etc.).

Informations about the Winery Castle Glen Vineyard

The winery offers 19 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Queensland

The Winery Castle Glen Vineyard is one of of the world's greatest estates. It offers 4 wines for sale in the of Queensland to come and discover on site or to buy online.

Top wine Queensland
In the top 70000 of of Australia wines
In the top 1500 of of Queensland wines
In the top 15000 of wines
In the top 1500000 wines of the world

The wine region of Queensland

Queensland is one of six states and two "territories" that make up the Commonwealth of Australia. It covers approximately 1. 85 million square kilometres (715,300 square miles) in the north-eastern quarter of the "island continent". Although far from being renowned for its wine, Queensland has a growing wine industry, responding to a growing global demand and the happy combination of tourism and wine.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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