Morita Koshu Winery - Chanmoris - 完熟甘口 ロゼ (Ripe Sweet Rosé)

Morita Koshu Winery - Chanmoris完熟甘口 ロゼ (Ripe Sweet Rosé)

2.6
Note - 1Note - 1Note - 0.5Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The 完熟甘口 ロゼ (Ripe Sweet Rosé) of Morita Koshu Winery - Chanmoris is a pink wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Morita Koshu Winery - Chanmoris's 完熟甘口 ロゼ (Ripe Sweet Rosé).

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Koshu

One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.

Informations about the Morita Koshu Winery - Chanmoris

The winery offers 25 different wines.
Its wines get an average rating of 3.1.
It is in the top 20 of the best estates in the region
It is located in Yamanashi-ken

The Morita Koshu Winery - Chanmoris is one of of the world's great estates. It offers 23 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 3500 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 70000 of pink wines
In the top 1500000 wines of the world

The wine region of Yamanashi-ken

Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.

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The word of the wine: Volatile acidity

Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.

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