Winery Summerland - Brut Rosè

Winery SummerlandBrut Rosè

The Brut Rosè of Winery Summerland is a wine from the region of California.
This wine generally goes well with
The Brut Rosè of the Winery Summerland is in the top 0 of wines of California.

Details and technical informations about Winery Summerland's Brut Rosè.

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

Discover the grape variety: Tinto cão

Structured, elegant reds with a deep ruby robe, fine tannins and fresh acidity, featuring aromas of red fruits, black cherry, spices, dried flowers and balsamic notes. Very good ageing and oxidative maturation capacity. An essential component of great vintage Porto (one of the five classic recommended grapes) and dry reds of Douro DOC. Very late-ripening, low-yield native Portuguese grape, saved from near-disappearance.

Informations about the Winery Summerland

The winery offers 61 different wines.
Its wines get an average rating of 3.9.
It is in the top 50 of the best estates in the region
It is located in Californie
Find the Winery Summerland on Facebook and on Twitter

The Winery Summerland is one of of the world's great estates. It offers 47 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 200000 of of United States wines
In the top 4000 of of California wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of California

Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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