Winery Heidee - Zenno Sato

Winery HeideeZenno Sato

2.8
Note - 1Note - 1Note - 0.5Note - 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 Zenno Sato of Winery Heidee is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Heidee's Zenno Sato.

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

Discover the grape variety: Négret de Banhars

Négret de Banhars noir is a grape variety that originated in France (Aveyron). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium to large size, and grapes of medium to large caliber. Négret de Banhars noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Zenno Sato - 0
In the top 100 of of Yamanashi-ken wines
Average rating: 2.8110.500

The best vintages of Zenno Sato from Winery Heidee are 0

Informations about the Winery Heidee

The winery offers 19 different wines.
Its wines get an average rating of 3.3.
It is in the top 20 of the best estates in the region
It is located in Yamanashi-ken

The Winery Heidee is one of of the world's great estates. It offers 12 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 3500 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Yamanashi-ken

Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.

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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