Winery Rusticus - Viognier Of The Land Barrel Fermented

Winery RusticusViognier Of The Land Barrel Fermented

The Viognier Of The Land Barrel Fermented of Winery Rusticus is a wine from the region of Western Cape.
This wine generally goes well with
The Viognier Of The Land Barrel Fermented of the Winery Rusticus is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Rusticus's Viognier Of The Land Barrel Fermented.

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

Discover the grape variety: Taraboussié

An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).

Informations about the Winery Rusticus

The winery offers 7 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Western Cape

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

Top wine Western Cape
In the top 30000 of of South Africa wines
In the top 30000 of of Western Cape wines
In the top 450000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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