Winery Maximarc - Dealurile Maderatului Alb

Winery MaximarcDealurile Maderatului Alb

The Dealurile Maderatului Alb of Winery Maximarc is a wine from the region of d Minis.
This wine generally goes well with
The Dealurile Maderatului Alb of the Winery Maximarc is in the top 0 of wines of d Minis.

Details and technical informations about Winery Maximarc's Dealurile Maderatului Alb.

Winemaker
Emanuele Reolon
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Blanc vert

In the past, Blanc Vert was found in the vineyards of La Ville Dieu du Temple in the Tarn et Garonne and Fronton in the Haute Garonne, very often "mixed" with other grape varieties such as Negrette. Today, it is no longer present in the vineyards.

Informations about the Winery Maximarc

The winery offers 20 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in d Minis
Find the Winery Maximarc on Facebook

The Winery Maximarc is one of of the world's great estates. It offers 18 wines for sale in the of d Minis to come and discover on site or to buy online.

Top wine d Minis
In the top 3000 of of Romania wines
In the top 150 of of d Minis wines
In the top 250000 of wines
In the top 700000 wines of the world

The wine region of d Minis

The wine region of d Minis of Romania. Wineries and vineyards like the Domaine Balla Geza or the Domaine Maximarc produce mainly wines red, white and pink. The most planted grape varieties in the region of d Minis are Pinot noir, Cabernet-Sauvignon and Feteasca neagra, they are then used in wines in blends or as a single variety. On the nose of d Minis often reveals types of flavors of plum, pepper or vegetal and sometimes also flavors of citrus fruit, exotic spice or dried fruit.

News related to this wine

Silicon Valley Bank rescue package averts financial crisis for California’s wine industry

California’s wine industry has avoided a financial crisis after the federal government announced a multibillion-dollar rescue package for depositors at the collapsed Silicon Valley Bank (SVB). Thousands of wineries were locked out of their accounts after the industry’s go-to bank was placed into receivership on Friday. They spent an anxious weekend fearing that they would be unable to pay their staff or process transactions. John Balletto, president of family-owned Balletto Vineyards in Santa Ro ...

Wine groups welcome UK New Zealand trade deal

A trade deal signed by the UK and New Zealand this week promises benefits for winemakers, merchants and drinkers, according to industry bodies. Miles Beale, CEO of the UK Wine & Spirit Trade Association (WSTA), said the deal means the country’s wine lovers ‘will have greater choice’. He said it was also ‘a very good deal for the wine and spirit industry’. New Zealand Winegrowers, representing the country’s wine sector, also welcomed the free trade deal, which was signed in London yesterday ( ...

Georgia’s indigenous grapes: reviving hidden treasures

‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...

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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