Winery Halaris - White Dry

Winery HalarisWhite Dry

2.9
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The White Dry of Winery Halaris is a white wine from the region of Aegean Sea.
This wine generally goes well with

Details and technical informations about Winery Halaris's White Dry.

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

Discover the grape variety: Argant

Supple and simple reds, clear ruby colour, soft tannins and light mouth with moderate acidity, with understated aromas of red fruits. Rustic profile for early drinking. Preserved in a few ampelographic collections as a heritage variety, studied for its genetic and historical interest. Rare and poorly documented black grape grown in very small quantities.

Last vintages of this wine

White Dry - 0
In the top 100 of of Aegean Sea wines
Average rating: 2.911100

The best vintages of White Dry from Winery Halaris are 0

Informations about the Winery Halaris

The winery offers 6 different wines.
Its wines get an average rating of 3.2.
It is in the top 5 of the best estates in the region
It is located in Aegean Sea

The Winery Halaris is one of of the world's greatest estates. It offers 5 wines for sale in the of Aegean Sea to come and discover on site or to buy online.

Top wine Aegean Sea
In the top 6500 of of Greece wines
In the top 750 of of Aegean Sea wines
In the top 400000 of white wines
In the top 1500000 wines of the world

The wine region of Aegean Sea

West Turkish coastal region (Izmir, Manisa, Denizli, Aydin), ~53% of national production, sunny Mediterranean climate. Sultaniye: light and fresh with citrus, apple, melon. Bornova Misketi: aromatic and floral (rose, honey). Reds: Cabernet Sauvignon and Syrah dense and sunny (blackcurrant, blackberry, pepper, garrigue, firm tannins) — international varieties that ripen perfectly here.

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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