Winery RayLen - Caravel

Winery RayLenCaravel

The Caravel of Winery RayLen is a wine from the region of North Carolina.
This wine generally goes well with
The Caravel of the Winery RayLen is in the top 0 of wines of North Carolina.

Details and technical informations about Winery RayLen's Caravel.

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

Discover the grape variety: Subéreux

An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .

Informations about the Winery RayLen

The winery offers 25 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Caroline du Nord
Find the Winery RayLen on Twitter

The Winery RayLen is one of of the world's great estates. It offers 23 wines for sale in the of North Carolina to come and discover on site or to buy online.

Top wine North Carolina
In the top 80000 of of United States wines
In the top 400 of of North Carolina wines
In the top 20000 of wines
In the top 650000 wines of the world

The wine region of North Carolina

North Carolina is a state located on the east coast of the United States, between the Appalachian Mountains to the west and the Atlantic Ocean to the east. The state's transitional Climate is well suited to growing grapes for wine production, and the state has a Long and illustrious wine-making history. North Carolina's finest wines are made from Vitis vinifera grapes such as Cabernet Sauvignon, Chardonnay, Merlot and Riesling. However, muscadine grapes (Vitis rotundifolia) are native to the region.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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