Winery Chateraise - Kai Noir Barrel Aged

Winery ChateraiseKai Noir Barrel Aged

The Kai Noir Barrel Aged of Winery Chateraise is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Chateraise's Kai Noir Barrel Aged.

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

Discover the grape variety: Joubertin

Joubertin noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Joubertin noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley.

Informations about the Winery Chateraise

The winery offers 19 different wines.
Its wines get an average rating of 3.2.
It is in the top 10 of the best estates in the region
It is located in Yamanashi-ken

The Winery Chateraise is one of of the world's greatest 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 2500 of of Japan wines
In the top 1500 of of Yamanashi-ken wines
In the top 550000 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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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