Winery Jandl Pince - Rosé

Winery Jandl PinceRosé

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Rosé of Winery Jandl Pince is a pink wine from the region of Sopron.
This wine generally goes well with
The Rosé of the Winery Jandl Pince is in the top 50 of wines of Sopron.

Details and technical informations about Winery Jandl Pince's Rosé.

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

Discover the grape variety: Penouille

An ancient grape variety from the southwest of France that used to be found in the Bordeaux region and in the vineyards of Fronton (Haute Garonne). Today, it is in the process of disappearing.

Last vintages of this wine

Rosé - 0
In the top 50 of of Sopron wines
Average rating: 3.71110.50

The best vintages of Rosé from Winery Jandl Pince are 0

Informations about the Winery Jandl Pince

The winery offers 10 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Sopron

The Winery Jandl Pince is one of of the world's greatest estates. It offers 9 wines for sale in the of Sopron to come and discover on site or to buy online.

Top wine Sopron
In the top 4500 of of Hungary wines
In the top 55 of of Sopron wines
In the top 25000 of pink wines
In the top 550000 wines of the world

The wine region of Sopron

The wine region of Sopron of Hungary. Wineries and vineyards like the Domaine Weninger or the Domaine Weninger produce mainly wines red, white and pink. The most planted grape varieties in the region of Sopron are Merlot, Zweigelt and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sopron often reveals types of flavors of cherry, smoke or oak and sometimes also flavors of tree fruit, spices or citrus fruit.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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