Winery Spring Gate - CS Red

Winery Spring GateCS Red

The CS Red of Winery Spring Gate is a wine from the region of Pennsylvania.
This wine generally goes well with
The CS Red of the Winery Spring Gate is in the top 0 of wines of Pennsylvania.

Details and technical informations about Winery Spring Gate's CS Red.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Blancard

Originally from the southwestern Atlantic region of France, Blancard has long been cultivated in the Gers, Landes, Eastern Pyrenees and the High Pyrenees. Blancard is practically no longer present in the vineyards and is therefore in danger of disappearing.

Informations about the Winery Spring Gate

The winery offers 40 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Pennsylvania
Find the Winery Spring Gate on Facebook and on Twitter

The Winery Spring Gate is one of of the world's greatest estates. It offers 32 wines for sale in the of Pennsylvania to come and discover on site or to buy online.

Top wine Pennsylvania
In the top 150000 of of United States wines
In the top 1000 of of Pennsylvania wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Pennsylvania

Pennsylvania is a state in the northeastern United States. It covers 119,000 km² (46,000 square miles) between Lake Erie and the Atlantic coast. Pennsylvania wines are produced from a variety of native Grape varieties such as Delaware, French-American hybrids such as Chambourcin and Seyval Blanc, and well-known vinifera varieties including Cabernet Sauvignon, Cabernet Franc and Merlot. With about 14,000 acres (5665ha) of vineyards, Pennsylvania is one of the most prolific wine-growing states in the country, along with New York, Washington and Oregon (none of these states match California's production, which accounts for about 90 percent of U.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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