Winery Dancing Petrel - Sparkles

Winery Dancing PetrelSparkles

The Sparkles of Winery Dancing Petrel is a wine from the region of North Island.
This wine generally goes well with
The Sparkles of the Winery Dancing Petrel is in the top 0 of wines of North Island.

Details and technical informations about Winery Dancing Petrel's Sparkles.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Trebbiano giallo

Simple, fresh whites to drink young, with a pale golden colour, a light palate with moderate acidity and signature aromas of citrus (lemon), white flowers and discreet herbaceous notes. An accessible Roman profile. An essential component of Frascati DOC and the Castelli Romani, bringing freshness and acidity to classic Lazio blends. Trebbiano variety grown mainly in Lazio and Umbria.

Informations about the Winery Dancing Petrel

The winery offers 11 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in North Island
Find the Winery Dancing Petrel on Facebook

The Winery Dancing Petrel is one of of the world's greatest estates. It offers 7 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 95000 of wines
In the top 1500000 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: Bleeding

Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.

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