Winery Fattoria al Fiore - Ohno Field Blend

Winery Fattoria al FioreOhno Field Blend

The Ohno Field Blend of Winery Fattoria al Fiore is a red wine from the region of Yamanashi-ken.
This wine is a blend of 2 varietals which are the Chardonnay and the Merlot.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Fattoria al Fiore's Ohno Field Blend.

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

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Informations about the Winery Fattoria al Fiore

The winery offers 26 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Yamanashi-ken

The Winery Fattoria al Fiore is one of of the world's great estates. It offers 45 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 1500 of of Japan wines
In the top 650 of of Yamanashi-ken wines
In the top 350000 of red wines
In the top 650000 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: Sulphiting

Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.

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