Château Sakaori - Cuvée Ikegawa Unwooded Muscat Bailey A

Château SakaoriCuvée Ikegawa Unwooded Muscat Bailey A

The Cuvée Ikegawa Unwooded Muscat Bailey A of Château Sakaori is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Château Sakaori's Cuvée Ikegawa Unwooded Muscat Bailey A.

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

Discover the grape variety: Muscat de Saint Vallier

Interspecific crossing obtained by Seyve-Villard between the 12 129 Seyve-Villard and the early panse of Provence. This direct-producing hybrid is practically no longer multiplied, and is nowadays only found in private gardens. - Synonymy: 20 473 Seyve-Villard (for all the synonyms of the varieties, click here!).

Informations about the Château Sakaori

The winery offers 34 different wines.
Its wines get an average rating of 3.4.
It is in the top 30 of the best estates in the region
It is located in Yamanashi-ken

The Château Sakaori is one of of the world's great estates. It offers 31 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 3000 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Yamanashi-ken

Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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