Winery Οινοποιείο ΧρυσολωράΟινοσ Λεγκοσ Ξηροσ (Dry White Wine)
wine
This wine generally goes well with
The Οινοσ Λεγκοσ Ξηροσ (Dry White Wine) of the Winery Οινοποιείο Χρυσολωρά is in the top 0 of wines of Monemvassia.
Details and technical informations about Winery Οινοποιείο Χρυσολωρά's Οινοσ Λεγκοσ Ξηροσ (Dry White Wine).
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Οινοσ Λεγκοσ Ξηροσ (Dry White Wine) from Winery Οινοποιείο Χρυσολωρά are 0
Informations about the Winery Οινοποιείο Χρυσολωρά
The Winery Οινοποιείο Χρυσολωρά is one of of the world's greatest estates. It offers 8 wines for sale in the of Monemvassia to come and discover on site or to buy online.
The wine region of Monemvassia
The wine region of Monemvassia is located in the region of Lakonia of Peloponnesos of Greece. Wineries and vineyards like the Domaine Monemvasia or the Domaine Monemvasia produce mainly wines red and white. The most planted grape varieties in the region of Monemvassia are Agiorgitiko, they are then used in wines in blends or as a single variety. On the nose of Monemvassia often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or earth.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
