Winery Rock Wines - Bad Boy

Winery Rock WinesBad Boy

The Bad Boy of Winery Rock Wines is a wine from the region of Tuscany.
This wine generally goes well with
The Bad Boy of the Winery Rock Wines is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Rock Wines's Bad Boy.

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

Discover the grape variety: Cabernet-Dorsa

Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.

Last vintages of this wine

Bad Boy - 2017
In the top 0 of of Tuscany wines
Average rating: 3.911110
Bad Boy - 0
In the top 0 of of Tuscany wines
Average rating: 4.111110

The best vintages of Bad Boy from Winery Rock Wines are 0, 2017

Informations about the Winery Rock Wines

The winery offers 7 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Toscane

The Winery Rock Wines is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 50000 of of Italy wines
In the top 450 of of Tuscany wines
In the top 150000 of wines
In the top 250000 wines of the world

The wine region of Tuscany

Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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