Maison Yui - T5 Petillant Clairet

Maison YuiT5 Petillant Clairet

The T5 Petillant Clairet of Maison Yui is a wine from the region of Hokkaidō-ken.
This wine generally goes well with
The T5 Petillant Clairet of the Maison Yui is in the top 0 of wines of Hokkaidō-ken.

Details and technical informations about Maison Yui's T5 Petillant Clairet.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
8.5°
Allergens
Contains sulfites

Discover the grape variety: Olivette blanche

This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.

Last vintages of this wine

T5 Petillant Clairet - 0
In the top 0 of of Hokkaidō-ken wines
Average rating: 3.71110.50

The best vintages of T5 Petillant Clairet from Maison Yui are 0

Informations about the Maison Yui

The winery offers 18 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 Hokkaido-ken

The Maison Yui is one of of the world's greatest estates. It offers 13 wines for sale in the of Hokkaidō-ken to come and discover on site or to buy online.

Top wine Hokkaid&#333-ken
In the top 1500 of of Japan wines
In the top 350 of of Hokkaidō-ken wines
In the top 55000 of wines
In the top 600000 wines of the world

The wine region of Hokkaid&#333-ken

The wine region of Hokkaidō-ken of Japan. Wineries and vineyards like the Domaine Yoichi Wine or the Domaine Takahiko produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Hokkaidō-ken are Pinot noir, Kerner and Zweigelt, they are then used in wines in blends or as a single variety. On the nose of Hokkaidō-ken often reveals types of flavors of cherry, plum or tropical fruit and sometimes also flavors of citrus fruit, minerality or green apple.

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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