Winery Maiolatesi - Grüner Veltliner

Winery MaiolatesiGrüner Veltliner

The Grüner Veltliner of Winery Maiolatesi is a wine from the region of Pennsylvania.
This wine generally goes well with
The Grüner Veltliner of the Winery Maiolatesi is in the top 0 of wines of Pennsylvania.

Details and technical informations about Winery Maiolatesi's Grüner Veltliner.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Odjaleschi

Structured and aromatic reds with a deep garnet-ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry), soft spices and floral notes. Also made as a traditional off-dry style. An essential component of Khvanchkara, the legendary Georgian off-dry red wine, embodying the viticultural identity of the western Caucasus. Indigenous Georgian black variety, grown mainly in Racha-Lechkhumi.

Informations about the Winery Maiolatesi

The winery offers 31 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Pennsylvania

The Winery Maiolatesi is one of of the world's greatest estates. It offers 21 wines for sale in the of Pennsylvania to come and discover on site or to buy online.

Top wine Pennsylvania
In the top 150000 of of United States wines
In the top 1500 of of Pennsylvania wines
In the top 300000 of wines
In the top 900000 wines of the world

The wine region of Pennsylvania

Historic East Coast vineyard (planted from 1683 by William Penn). Cabernet Franc as flagship: fresh, peppery reds with notes of raspberry, ripe bell pepper, violet and fresh herbs, supple tannins. Colourful, fruity Chambourcin hybrid (cherry, plum), off-dry Vidal Blanc with exotic fruit, aromatic Traminette (rose, lychee). Also mineral Riesling and Chardonnay.

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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