Winery Enzan - Lespedeza Koshu

Winery EnzanLespedeza Koshu

The Lespedeza Koshu of Winery Enzan is a wine from the region of Yamanashi-ken.
This wine generally goes well with
The Lespedeza Koshu of the Winery Enzan is in the top 0 of wines of Yamanashi-ken.

Details and technical informations about Winery Enzan's Lespedeza Koshu.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Baco blanc

Lively, acidic dry whites with a pale golden robe, taut palate and characteristically high acidity, with simple aromas of white flowers, citrus and herbal notes. Mainly destined for distillation into brandies. Pillar of Armagnac AOC, defining the aromatic identity of Landes Armagnacs and representing a significant share of the vineyard. French white hybrid created in 1898 by François Baco (Folle Blanche × Noah).

Informations about the Winery Enzan

The winery offers 17 different wines.
Its wines get an average rating of 3.3.
It is in the top 15 of the best estates in the region
It is located in Yamanashi-ken

The Winery Enzan is one of of the world's great estates. It offers 14 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 4000 of of Japan wines
In the top 2500 of of Yamanashi-ken wines
In the top 450000 of wines
In the top 1500000 wines of the world

The wine region of Yamanashi-ken

Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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