Winery Sones - Sack California White

Winery SonesSack California White

The Sack California White of Winery Sones is a wine from the region of California.
This wine generally goes well with
The Sack California White of the Winery Sones is in the top 0 of wines of California.

Details and technical informations about Winery Sones's Sack California White.

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

Discover the grape variety: Nerello mascalese

A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.

Informations about the Winery Sones

The winery offers 14 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Californie

The Winery Sones is one of of the world's greatest estates. It offers 9 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 150000 of of United States wines
In the top 250 of of California wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

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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