Winery Sanyo - Muscat Bailey A

Winery SanyoMuscat Bailey A

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Muscat Bailey A of Winery Sanyo is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Sanyo's Muscat Bailey A.

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

Discover the grape variety: Fleurtai

Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.

Last vintages of this wine

Muscat Bailey A - 0
In the top 100 of of Yamanashi-ken wines
Average rating: 3.411100

The best vintages of Muscat Bailey A from Winery Sanyo are 0

Informations about the Winery Sanyo

The winery offers 14 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Yamanashi-ken

The Winery Sanyo is one of of the world's greatest estates. It offers 14 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 1500 of of Japan wines
In the top 650 of of Yamanashi-ken wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Yamanashi-ken

Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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