Winery Mor Salkım - White Blend

Winery Mor SalkımWhite Blend

The White Blend of Winery Mor Salkım is a white wine from the region of Ankara.
This wine is a blend of 2 varietals which are the Chardonnay and the Narince.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Mor Salkım's White Blend.

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 Winery Mor Salkım

The winery offers 14 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Ankara

The Winery Mor Salkım is one of of the world's greatest estates. It offers 14 wines for sale in the of Ankara to come and discover on site or to buy online.

Top wine Ankara
In the top 1500 of of Turkey wines
In the top 200 of of Ankara wines
In the top 250000 of white wines
In the top 800000 wines of the world

The wine region of Ankara

The wine region of Ankara of Turkey. Wineries and vineyards like the Domaine Kavaklıdere or the Domaine Kavaklıdere produce mainly wines red, white and pink. The most planted grape varieties in the region of Ankara are Kalecik karasi, Okuzgozu and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Ankara often reveals types of flavors of cherry, oak or tropical fruit and sometimes also flavors of vegetal, citrus fruit or tree fruit.

The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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