Winery Kadu - Chenin Blanc

Winery KaduChenin Blanc

The Chenin Blanc of Winery Kadu is a wine from the region of Bangalore.
This wine generally goes well with
The Chenin Blanc of the Winery Kadu is in the top 0 of wines of Bangalore.

Details and technical informations about Winery Kadu's Chenin Blanc.

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

Discover the grape variety: Gewurztraminer

Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Informations about the Winery Kadu

The winery offers 4 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Bangalore

The Winery Kadu is one of of the world's greatest estates. It offers 4 wines for sale in the of Bangalore to come and discover on site or to buy online.

Top wine Bangalore
In the top 150 of of India wines
In the top 45 of of Bangalore wines
In the top 300000 of wines
In the top 850000 wines of the world

The wine region of Bangalore

The wine region of Bangalore of India. Wineries and vineyards like the Domaine Grover Zampa or the Domaine Krsma produce mainly wines red, white and pink. The most planted grape varieties in the region of Bangalore are Cabernet-Sauvignon, Chenin blanc and Viognier, they are then used in wines in blends or as a single variety. On the nose of Bangalore often reveals types of flavors of cherry, tobacco or minerality and sometimes also flavors of lemon, grass or melon.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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