Winery KonzelmannBaco Noir
Red wine
This wine generally goes well with
The Baco Noir of the Winery Konzelmann is in the top 40 of wines of Ontario.
Wine flavors and olphactive analysis
On the nose the Baco Noir of Winery Konzelmann in the region of Ontario often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Konzelmann's Baco Noir.
Discover the grape variety: Baco noir
It is the only vinifera-riparia that has been commercialized. It is the result of crossing the folle blanche with the riparia grand glabre created in 1902 by François Baco. Depending on the region, we can still find some small plots of black Baco vines often mixed with other varieties. You will also find trellises or arbors installed a long time ago in front of old houses and still maintained in a more than remarkable way thanks to the great vigour of this variety. It should be noted that there is also a white baco resulting from the crossing of the folle blanche by the noah and resembling much the latter.
Last vintages of this wine
The best vintages of Baco Noir from Winery Konzelmann are 2016, 2017, 2014, 0 and 2013.
Informations about the Winery Konzelmann
The Winery Konzelmann is one of of the world's great estates. It offers 54 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
