Winery Fukagawa - Niagara

Winery FukagawaNiagara

3.1
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Niagara of Winery Fukagawa is a white wine from the region of Nagano-ken.
This wine generally goes well with

Details and technical informations about Winery Fukagawa's Niagara.

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

Discover the grape variety: Ravat

Ravat blanc blanc is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ravat blanc blanc is grown in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Provence & Corsica.

Last vintages of this wine

Niagara - 0
In the top 100 of of Nagano-ken wines
Average rating: 3.111100

The best vintages of Niagara from Winery Fukagawa are 0

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 30 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 3000 of of Japan wines
In the top 700 of of Nagano-ken wines
In the top 400000 of white wines
In the top 1500000 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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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