Winery Dalice Elizabeth - Old Vine Zinfandel

Winery Dalice ElizabethOld Vine Zinfandel

The Old Vine Zinfandel of Winery Dalice Elizabeth is a wine from the region of Connecticut.
This wine generally goes well with
The Old Vine Zinfandel of the Winery Dalice Elizabeth is in the top 0 of wines of Connecticut.

Details and technical informations about Winery Dalice Elizabeth's Old Vine Zinfandel.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Muscat bleu

Aromatic and fruity reds with a deep ruby colour, soft tannins and a light palate with preserved acidity, featuring signature muscat aromas (rose, fresh grape), red fruits and flowers. Early ripening and disease resistant. Grown mainly in Switzerland, Germany and the United Kingdom in northern and amateur vineyards, producing original muscat-style red wines. Swiss black hybrid variety obtained in 1932 by complex crossing.

Informations about the Winery Dalice Elizabeth

The winery offers 9 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Connecticut

The Winery Dalice Elizabeth is one of of the world's greatest estates. It offers 9 wines for sale in the of Connecticut to come and discover on site or to buy online.

Top wine Connecticut
In the top 100000 of of United States wines
In the top 200 of of Connecticut wines
In the top 400000 of wines
In the top 750000 wines of the world

The wine region of Connecticut

New England wine state, glacial soils (schist, gneiss, loam). Coast tempered by Long Island Sound, favouring Bordeaux varieties. Signature Cabernet Franc: elegant and peppery with signature notes of raspberry, red cherry, red pepper, violet, fresh herbs and a spicy touch, fine tannins and fresh palate — friendly cool-climate style. Round Merlot (plum, cherry).

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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