Winery Miniş - Daiconi Vineyards Burgund Reserve

Winery MinişDaiconi Vineyards Burgund Reserve

The Daiconi Vineyards Burgund Reserve of Winery Miniş is a wine from the region of d Minis.
This wine generally goes well with
The Daiconi Vineyards Burgund Reserve of the Winery Miniş is in the top 0 of wines of d Minis.

Details and technical informations about Winery Miniş's Daiconi Vineyards Burgund Reserve.

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

Discover the grape variety: Saint Pépin

Direct producer hybrid resulting from an interspecific cross between 114 E.S. (78 Minnesota x rosette or 1000 Seibel) and white seyval or 5-276 Seyve-Villard) obtained in 1971 in Osceala (United States Wisconsin) by Elmer Swenson (1913-2004). It can be found in North America, Midwest region, in Canada (Quebec, ...), in Eastern countries such as Russia, ... in France it is almost unknown.

Informations about the Winery Miniş

The winery offers 21 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 d Minis

The Winery Miniş is one of of the world's greatest estates. It offers 11 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 3500 of of Romania wines
In the top 150 of of d Minis wines
In the top 400000 of wines
In the top 800000 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.

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The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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