Château Mercian - Barrel Selection Chardonnay

Château MercianBarrel Selection Chardonnay

The Barrel Selection Chardonnay of Château Mercian is a white wine from the region of Nagano-ken.
This wine generally goes well with pork, vegetarian or poultry.

Wine flavors and olphactive analysis

Details and technical informations about Château Mercian's Barrel Selection Chardonnay.

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

Discover the grape variety: Chardonnay

The white Chardonnay is a grape variety that originated in France (Burgundy). 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 grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.

Informations about the Château Mercian

The winery offers 109 different wines.
Its wines get an average rating of 3.4.
It is in the top 55 of the best estates in the region
It is located in Nagano-ken

The Château Mercian is one of of the world's great estates. It offers 93 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

Top wine Nagano-ken
In the top 950 of of Japan wines
In the top 550 of of Nagano-ken wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

The word of the wine: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.

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