Winery Chankaska - Aurora Red

Winery ChankaskaAurora Red

The Aurora Red of Winery Chankaska is a wine from the region of Minnesota.
This wine generally goes well with
The Aurora Red of the Winery Chankaska is in the top 0 of wines of Minnesota.

Details and technical informations about Winery Chankaska's Aurora Red.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Cortese

Lively, structured whites with firm acidity and a slender mouth, featuring aromas of citrus (lemon, grapefruit), green apple, white flowers, fresh almond and chalky mineral notes. Typically saline finish. The absolute star of Gavi DOCG (Cortese di Gavi), one of Italy's great whites, also made as sparkling wines and aged cuvées. Present in Colli Tortonesi DOC and Lombardy. Native Piedmontese grape from the southeast, with a long tradition of noble whites.

Informations about the Winery Chankaska

The winery offers 38 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Minnesota
Find the Winery Chankaska on Facebook and on Twitter

The Winery Chankaska is one of of the world's great estates. It offers 29 wines for sale in the of Minnesota to come and discover on site or to buy online.

Top wine Minnesota
In the top 150000 of of United States wines
In the top 250 of of Minnesota wines
In the top 450000 of wines
In the top 800000 wines of the world

The wine region of Minnesota

Wine state of the northern Midwest, polar climate (down to -36°C) imposing cold-resistant hybrids bred at the university. Signature Frontenac locally created as red: signature notes of black cherry, plum, raspberry, fresh herbs and a peppery touch, firm tannins and lively acidity. More structured Marquette (blackberry, spices), La Crescent as aromatic white (apricot, honey, lemon), taut Itasca. Sweet ice-wine speciality.

The word of the wine: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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