Winery Holy GrailChocolate Port

wine of Missouri of United States

The Chocolate Port of Winery Holy Grail is a wine from the region of Missouri.
This wine generally goes well with
The Chocolate Port of the Winery Holy Grail is in the top 0 of wines of Missouri.

Details and technical informations about Winery Holy Grail's Chocolate Port.

Winery

Winery Holy Grail

Grape varieties

Region/Great wine region

Missouri

Country

United States

Style of wine

Allergens

Contains sulfites

Discover the grape variety: Villard

Villard blanc is a grape variety that originated in France (Rhône-Alpes valley). 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. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by large bunches and large grapes. The white Villard can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery Holy Grail

The winery offers 12 different wines.

Its wines get an average rating of 4.4.

It is in the top 3 of the best estates in the region

It is located in Missouri

The Winery Holy Grail is one of of the world's greatest estates. It offers 6 wines for sale in the of Missouri to come and discover on site or to buy online.

In the top 150000 of of United States wines

In the top 400 of of Missouri wines

In the top 9500 of wines

In the top 850000 wines of the world

The wine region of Missouri

Missouri is a U. S. state in the North-central United States, bordered by Kansas to the west and Illinois to the east. The state covers 69,700 square miles (180,500 square km) and Lies between the northern latitudes of 36 and 40 degrees.

The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.