Winery Dos Cabezas WineWorks - Cimarron Vineyard Boxcar

Winery Dos Cabezas WineWorksCimarron Vineyard Boxcar

The Cimarron Vineyard Boxcar of Winery Dos Cabezas WineWorks is a wine from the region of Arizona.
This wine generally goes well with
The Cimarron Vineyard Boxcar of the Winery Dos Cabezas WineWorks is in the top 0 of wines of Arizona.

Details and technical informations about Winery Dos Cabezas WineWorks's Cimarron Vineyard Boxcar.

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

Discover the grape variety: Crovassa

Light reds with a clear ruby robe, soft tannins and an airy palate on red fruit (cherry, strawberry) and Mediterranean herbs (scrubland, thyme). Heritage profile. Preserved for its patrimonial value, subject to ampelographic studies at the Corsican CRVI, still grown on a handful of discreet parcels on the island. Rare black Corsican variety, a witness to the island's ampelographic heritage.

Informations about the Winery Dos Cabezas WineWorks

The winery offers 23 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Arizona
Find the Winery Dos Cabezas WineWorks on Facebook and on Twitter

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

Top wine Arizona
In the top 150000 of of United States wines
In the top 800 of of Arizona wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Arizona

Emerging US Southwest state, high-altitude vineyards (1,370-1,580 m) on volcanic soils. Rhone and Mediterranean grapes are the stars: signature Syrah (blackberry, pepper, olive, violet, round tannins), fruity Grenache, dense sun-drenched Mourvedre. Also spicy Tempranillo and fruity Sangiovese. Aromatic Viognier (apricot, flowers) and deeply coloured Petite Sirah in whites.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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