Winery Crosby Roamann - Annie's Pinot Noir

Winery Crosby RoamannAnnie's Pinot Noir

The Annie's Pinot Noir of Winery Crosby Roamann is a wine from the region of California.
This wine generally goes well with
The Annie's Pinot Noir of the Winery Crosby Roamann is in the top 0 of wines of California.

Details and technical informations about Winery Crosby Roamann's Annie's Pinot Noir.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
14.2°
Allergens
Contains sulfites

Discover the grape variety: Cinsault

Cinsaut noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery Crosby Roamann

The winery offers 15 different wines.
Its wines get an average rating of 4.1.
It is in the top 15 of the best estates in the region
It is located in Californie
Find the Winery Crosby Roamann on Facebook and on Twitter

The Winery Crosby Roamann is one of of the world's great estates. It offers 15 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 200000 of of United States wines
In the top 25000 of of California wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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