Winery Oino Creta - Medium Sweet

Winery Oino CretaMedium Sweet

The Medium Sweet of Winery Oino Creta is a wine from the region of Crete.
This wine generally goes well with
The Medium Sweet of the Winery Oino Creta is in the top 0 of wines of Crete.

Details and technical informations about Winery Oino Creta's Medium Sweet.

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

Discover the grape variety: Prosecco

It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.

Informations about the Winery Oino Creta

The winery offers 11 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Crete

The Winery Oino Creta is one of of the world's greatest estates. It offers 8 wines for sale in the of Crete to come and discover on site or to buy online.

Top wine Crete
In the top 6000 of of Greece wines
In the top 700 of of Crete wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of Crete

The wine region of Crete of Greece. Wineries and vineyards like the Domaine Lyrarakis or the Domaine Economou (Oikonomoy) produce mainly wines white, red and pink. The most planted grape varieties in the region of Crete are Vidiano, Vilana and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Crete often reveals types of flavors of red fruit, cocoa or raisin and sometimes also flavors of mushroom, red cherry or red fruit.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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