Winery Clevedon Hills - Arneis - Chardonnay Chiara

Winery Clevedon HillsArneis - Chardonnay Chiara

The Arneis - Chardonnay Chiara of Winery Clevedon Hills is a wine from the region of North Island.
This wine generally goes well with
The Arneis - Chardonnay Chiara of the Winery Clevedon Hills is in the top 0 of wines of North Island.

Details and technical informations about Winery Clevedon Hills's Arneis - Chardonnay Chiara.

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

Discover the grape variety: Grillo

Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.

Informations about the Winery Clevedon Hills

The winery offers 5 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in North Island

The Winery Clevedon Hills is one of of the world's greatest estates. It offers 5 wines for sale in the of North Island to come and discover on site or to buy online.

Top wine North Island
In the top 15000 of of New Zealand wines
In the top 4500 of of North Island wines
In the top 350000 of wines
In the top 1000000 wines of the world

The wine region of North Island

New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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See all wines from Winery Clevedon Hills

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