Winery Philip Carter - Cleve Plantation Chardonnay

Winery Philip CarterCleve Plantation Chardonnay

The Cleve Plantation Chardonnay of Winery Philip Carter is a wine from the region of Virginia.
This wine generally goes well with
The Cleve Plantation Chardonnay of the Winery Philip Carter is in the top 0 of wines of Virginia.

Details and technical informations about Winery Philip Carter's Cleve Plantation Chardonnay.

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

Discover the grape variety: Verdiso

Crisp, taut dry whites with a pale golden colour, a lean, cutting acidity and aromas of lime, green apple, white flowers and pre-Alpine mineral notes. Also made as fresh sparkling wines (Prosecco). Often blended with Glera, it contributes to the identity of Conegliano Valdobbiadene DOCG and Prosecco DOC.

Informations about the Winery Philip Carter

The winery offers 26 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Virginie

The Winery Philip Carter is one of of the world's great estates. It offers 19 wines for sale in the of Virginia to come and discover on site or to buy online.

Top wine Virginia
In the top 150000 of of United States wines
In the top 150 of of Virginia wines
In the top 300000 of wines
In the top 900000 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: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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