Winery FicklinChocolate Passport
Sweet wine
This wine generally goes well with
The Chocolate Passport of the Winery Ficklin is in the top 20 of wines of Madera.
Wine flavors and olphactive analysis
On the nose the Chocolate Passport of Winery Ficklin in the region of California often reveals types of flavors of oak.
Details and technical informations about Winery Ficklin's Chocolate Passport.
Discover the grape variety: Xinomavro
A very old grape variety grown in Greece and very well known in Central Macedonia. It is most certainly a descendant of white gouais and should not be confused with mavrud or mavroudi. It should be noted that many grape varieties have the synonym mavro. Xinomavro is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Chocolate Passport from Winery Ficklin are 0
Informations about the Winery Ficklin
The Winery Ficklin is one of of the world's greatest estates. It offers 28 wines for sale in the of Madera to come and discover on site or to buy online.
The wine region of Madera
The wine region of Madera is located in the region of Central Valley of Central Valley of United States. Wineries and vineyards like the Domaine Quady or the Domaine Quady produce mainly wines red, white and natural sweet. The most planted grape varieties in the region of Madera are Touriga nacional, Viognier and Marsanne, they are then used in wines in blends or as a single variety. On the nose of Madera often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
