Winery Pirtle - Citrine

Winery PirtleCitrine

3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Citrine of Winery Pirtle is a white wine from the region of Missouri.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Pirtle's Citrine.

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

Discover the grape variety: Riesling

White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Last vintages of this wine

Citrine - 0
In the top 100 of of Missouri wines
Average rating: 3.51110.50

The best vintages of Citrine from Winery Pirtle are 0

Informations about the Winery Pirtle

The winery offers 14 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Missouri
Find the Winery Pirtle on Facebook and on Twitter

The Winery Pirtle is one of of the world's greatest estates. It offers 14 wines for sale in the of Missouri to come and discover on site or to buy online.

Top wine Missouri
In the top 85000 of of United States wines
In the top 300 of of Missouri wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Missouri

Missouri is a U. S. state in the North-central United States, bordered by Kansas to the west and Illinois to the east. The state covers 69,700 square miles (180,500 square km) and Lies between the northern latitudes of 36 and 40 degrees.

The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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