Winery Fukagawa - Happy Halloween Pione Sparkling

Winery FukagawaHappy Halloween Pione Sparkling

Wine of Japan Sparkling wine of Nagano-ken of Japan
The Happy Halloween Pione Sparkling of Winery Fukagawa is a sparkling wine from the region of Nagano-ken.
This wine generally goes well with

Details and technical informations about Winery Fukagawa's Happy Halloween Pione Sparkling.

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

Discover the grape variety: Taraboussié

An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).

Informations about the Winery Fukagawa

The winery offers 35 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 Nagano-ken
Find the Winery Fukagawa on Facebook and on Twitter

The Winery Fukagawa is one of of the world's great estates. It offers 29 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

Top wine Nagano-ken
In the top 2000 of of Japan wines
In the top 400 of of Nagano-ken wines
In the top 70000 of sparkling wines
In the top 850000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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