Winery Halfpenny GreenPenny Black
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Penny Black of Winery Halfpenny Green in the region of England often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of floral.
Details and technical informations about Winery Halfpenny Green's Penny Black.
Discover the grape variety: Madeleine angevine
Resulting from a sowing carried out in 1857 in Angers (Maine and Loire Valley) by Jean-Pierre Vibert and from 1863 marketed by the Moreau-Robert company. According to genetic analyses, this variety is the result of a cross between the royal madeleine and the blanc d'ambre. It has been used very often by hybridizers, the Csaba pearl being a good example. This variety is found in the United States (Washington), Germany and England, where it is vinified and its wine appreciated. - Synonymy: Angevine (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Penny Black from Winery Halfpenny Green are 0
Informations about the Winery Halfpenny Green
The Winery Halfpenny Green is one of of the world's greatest estates. It offers 20 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
