Winery Helan Mountain (保乐力加贺兰山)Dry Red 贺兰山优选干红葡萄酒
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
Details and technical informations about Winery Helan Mountain (保乐力加贺兰山)'s Dry Red 贺兰山优选干红葡萄酒.
Discover the grape variety: Courbu
Courbu is indigenous to the Pyrenean vineyards. This white grape variety is part of the Jurançon family. Three clones are recognized in this variety, which buds in the medium term, develops regularly and has satisfactory productivity. The way in which the shoots form is characteristic. Initially upright, they bend and curve, giving a parasol-like finish to the vine. A vigorous rootstock is recommended to see the Courbu develop and mature at a late age. The small clusters display quite distinctive features. Not necessarily winged, they are pignate and stocky, with a rounded or rather flattened shape. A light pink veil covers the most mature berries, but the original colour varies from yellow-green to golden white. Vinification enhances the juice of this variety. The bouquet becomes more refined with age under a pale yellow colour. Dry or sweet, this wine is always remarkably fine.
Last vintages of this wine
The best vintages of Dry Red 贺兰山优选干红葡萄酒 from Winery Helan Mountain (保乐力加贺兰山) are 2011, 0, 2012
Informations about the Winery Helan Mountain (保乐力加贺兰山)
The Winery Helan Mountain (保乐力加贺兰山) is one of of the world's great estates. It offers 14 wines for sale in the of Ningxia to come and discover on site or to buy online.
The wine region of Ningxia
Ningxia is a significant wine-producing region in the central-North of China. The wide, heavily irrigated valley between the Yellow River and the base of Helan Mountain has proved to be one of China's most promising Vineyard areas. A range of wines are made here from Grape varieties such as Cabernet Sauvignon, Cabernet Gernischt and Chardonnay. While Ningxia covers 66,400 square kilometers (25,600 sq miles), most viticulture takes place in a 150km-long (100 mile) river valley in the very north of the region.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
