Winery San Ysidro - 50 Anos D Historia

Winery San Ysidro50 Anos D Historia

The 50 Anos D Historia of Winery San Ysidro is a wine from the region of Murcie.
This wine generally goes well with
The 50 Anos D Historia of the Winery San Ysidro is in the top 0 of wines of Murcie.

Details and technical informations about Winery San Ysidro's 50 Anos D Historia.

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

Discover the grape variety: Chelois

Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.

Informations about the Winery San Ysidro

The winery offers 2 different wines.
Its wines get an average rating of 3.1.
It is in the top 3 of the best estates in the region
It is located in Murcie

The Winery San Ysidro is one of of the world's greatest estates. It offers 2 wines for sale in the of Murcie to come and discover on site or to buy online.

Top wine Murcie
In the top 65000 of of Spain wines
In the top 2500 of of Murcie wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Murcie

Murcia is one of the smallest and least known regions in Spain. Nestled in the extreme Southeast of the country, it is bordered by Andalusia to the west, Castilla-La Mancha to the North, Valencia to the east and the Mediterranean Sea to the south. This small administrative region consists of a single province and an administrative centre that share the same name. As far as wine is concerned, Murcia has three designations of origin.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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