Winery PoppaeaSagrantino
wine
This wine generally goes well with
The Sagrantino of the Winery Poppaea is in the top 0 of wines of Ramona Valley.
Details and technical informations about Winery Poppaea's Sagrantino.
Discover the grape variety: Bronner
An interspecific cross between merzling and rondo obtained in 1975 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. However, the I.N.R.A. Bordeaux Sciences Agro has since noted a loss of efficiency on mildew due to a bypass. It can be found in Denmark, the Netherlands, Germany, Belgium, Italy, England, etc. It is not very widespread today and is almost unknown in France. It should not be confused with another variety of the same name, which comes from a Pinot Blanc seedling, also obtained in Germany by Johann Philipp Bronner.
Informations about the Winery Poppaea
The Winery Poppaea is one of of the world's greatest estates. It offers 6 wines for sale in the of Ramona Valley to come and discover on site or to buy online.
The wine region of Ramona Valley
The wine region of Ramona Valley is located in the region of South Coast of California of United States. Wineries and vineyards like the Domaine Woof n Rose or the Domaine Milagro Farm produce mainly wines red, white and pink. The most planted grape varieties in the region of Ramona Valley are Cabernet-Sauvignon, Cabernet franc and Zinfandel, they are then used in wines in blends or as a single variety. On the nose of Ramona Valley often reveals types of flavors of earth, red fruit or black fruit and sometimes also flavors of oak.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
