Winery Izawa Field - Coteau des Chevrettes Tateshina Nagano Cabernet Franc

Winery Izawa FieldCoteau des Chevrettes Tateshina Nagano Cabernet Franc

The Coteau des Chevrettes Tateshina Nagano Cabernet Franc of Winery Izawa Field is a wine from the region of Nagano-ken.
This wine generally goes well with
The Coteau des Chevrettes Tateshina Nagano Cabernet Franc of the Winery Izawa Field is in the top 0 of wines of Nagano-ken.

Details and technical informations about Winery Izawa Field's Coteau des Chevrettes Tateshina Nagano Cabernet Franc.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Ribol

Ribol noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! You can find Ribol noir grown in these vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica.

Informations about the Winery Izawa Field

The winery offers 7 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Nagano-ken
Find the Winery Izawa Field on Facebook

The Winery Izawa Field is one of of the world's greatest estates. It offers 6 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

Top wine Nagano-ken
In the top 2000 of of Japan wines
In the top 400 of of Nagano-ken wines
In the top 400000 of wines
In the top 800000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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