Winery Fattoria San Francesco - Caradonna Extra Dry

Winery Fattoria San FrancescoCaradonna Extra Dry

The Caradonna Extra Dry of Winery Fattoria San Francesco is a wine from the region of Calabre.
This wine generally goes well with
The Caradonna Extra Dry of the Winery Fattoria San Francesco is in the top 0 of wines of Calabre.

Details and technical informations about Winery Fattoria San Francesco's Caradonna Extra Dry.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Solaris

Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.

Informations about the Winery Fattoria San Francesco

The winery offers 29 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Calabre
Find the Winery Fattoria San Francesco on Facebook

The Winery Fattoria San Francesco is one of of the world's great estates. It offers 21 wines for sale in the of Calabre to come and discover on site or to buy online.

Top wine Calabre
In the top 150000 of of Italy wines
In the top 900 of of Calabre wines
In the top 65000 of wines
In the top 750000 wines of the world

The wine region of Calabre

Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.

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The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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