Winery Notaviva - Gitano Grape Blackberry

Winery NotavivaGitano Grape Blackberry

The Gitano Grape Blackberry of Winery Notaviva is a wine from the region of Virginia.
This wine generally goes well with
The Gitano Grape Blackberry of the Winery Notaviva is in the top 0 of wines of Virginia.

Details and technical informations about Winery Notaviva's Gitano Grape Blackberry.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.7°
Allergens
Contains sulfites

Discover the grape variety: Schönburger

Supple and aromatic reds to drink young with a clear ruby robe, soft tannins and an airy palate with fresh acidity, signature musky aromas, red fruits (cherry, raspberry) and floral notes. Fresh northern profile. Grown in Germany, England and Canada, well-adapted to northern viticultural climates, offering accessible reds. German black grape obtained in 1979 at Geisenheim (Pinot Noir x Pirovano 1).

Informations about the Winery Notaviva

The winery offers 19 different wines.
Its wines get an average rating of 3.5.
It is in the top 20 of the best estates in the region
It is located in Virginie
Find the Winery Notaviva on Facebook and on Twitter

The Winery Notaviva is one of of the world's great estates. It offers 4 wines for sale in the of Virginia to come and discover on site or to buy online.

Top wine Virginia
In the top 200000 of of United States wines
In the top 300 of of Virginia wines
In the top 50000 of wines
In the top 1500000 wines of the world

The wine region of Virginia

Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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