Winery Chateraise - Blanc

Winery ChateraiseBlanc

The Blanc of Winery Chateraise is a wine from the region of Yamanashi-ken.
This wine generally goes well with
The Blanc of the Winery Chateraise is in the top 0 of wines of Yamanashi-ken.

Details and technical informations about Winery Chateraise's Blanc.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Khendorni

Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.

Last vintages of this wine

Blanc - 0
In the top 0 of of Yamanashi-ken wines
Average rating: 311100

The best vintages of Blanc from Winery Chateraise are 0

Informations about the Winery Chateraise

The winery offers 23 different wines.
Its wines get an average rating of 3.3.
It is in the top 25 of the best estates in the region
It is located in Yamanashi-ken

The Winery Chateraise is one of of the world's great estates. It offers 19 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 4500 of of Japan wines
In the top 2500 of of Yamanashi-ken wines
In the top 450000 of 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: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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