Winery Soryu - Limited Hosaka Muscat Bailey A Barrel Aging

Winery SoryuLimited Hosaka Muscat Bailey A Barrel Aging

The Limited Hosaka Muscat Bailey A Barrel Aging of Winery Soryu is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Soryu's Limited Hosaka Muscat Bailey A Barrel Aging.

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

Discover the grape variety: Catarratto

Structured and fresh dry whites with a pale golden colour, a full palate with preserved acidity and signature aromas of citrus (lemon, pomelo), almond, white flowers and mineral notes from Sicilian terroirs. Productive. A pillar of dry Sicilian whites (Alcamo DOC, Etna Bianco) and an essential component of traditional Marsala, thriving on the volcanic soils of the Trapani area. Autochthonous Sicilian white variety, one of the most planted in Sicily and Italy.

Informations about the Winery Soryu

The winery offers 49 different wines.
Its wines get an average rating of 3.2.
It is in the top 15 of the best estates in the region
It is located in Yamanashi-ken

The Winery Soryu is one of of the world's great estates. It offers 46 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 750 of of Yamanashi-ken wines
In the top 400000 of red wines
In the top 700000 wines of the world

The wine region of Yamanashi-ken

Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.

The word of the wine: Disgorging (champagne)

This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.

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