Winery OSA - I Red

Winery OSAI Red

The I Red of Winery OSA is a red wine from the region of Hokkaidō-ken.
This wine generally goes well with

Details and technical informations about Winery OSA's I Red.

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

Discover the grape variety: Gros Verdot

Deep-coloured, simple reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and herbaceous notes. Profile for drinking young. Now marginal, preserved in INRAE varietal collections and a few heritage plots in the Bordelais and Médoc. French autochthonous variety from the South-West, not to be confused with Petit Verdot, a witness to ancient Aquitaine varieties.

Informations about the Winery OSA

The winery offers 15 different wines.
Its wines get an average rating of 3.4.
It is in the top 10 of the best estates in the region
It is located in Hokkaido-ken

The Winery OSA is one of of the world's greatest estates. It offers 13 wines for sale in the of Hokkaidō-ken to come and discover on site or to buy online.

Top wine Hokkaid&#333-ken
In the top 2000 of of Japan wines
In the top 400 of of Hokkaidō-ken wines
In the top 500000 of red wines
In the top 950000 wines of the world

The wine region of Hokkaid&#333-ken

Japan's northernmost island (43°N, Burgundy latitude), cool-climate region on the rise. Signature Pinot Noir tailored for cold: fine, silky reds with signature tart cherry, raspberry, undergrowth, sweet spice and a mineral touch, delicate tannins and taut freshness — compared to cool-vintage Burgundies. Kerner (German crossing) in aromatic muscat-scented white (citrus, peach, flowers). Also precise Chardonnay, supple Zweigelt.

The word of the wine: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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