Sun Sun Winery - Corail Merlot Brut Rosé

Sun Sun WineryCorail Merlot Brut Rosé

The Corail Merlot Brut Rosé of Sun Sun Winery is a wine from the region of Nagano-ken.
This wine generally goes well with
The Corail Merlot Brut Rosé of the Sun Sun Winery is in the top 0 of wines of Nagano-ken.

Details and technical informations about Sun Sun Winery's Corail Merlot Brut Rosé.

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

Discover the grape variety: Blaufränkisch

Structured, elegant reds with a deep ruby color with violet highlights, firm tannins and fresh acidity, offering signature aromas of red fruits (cherry, sour cherry), black fruits (blackberry, blackcurrant), spices, black pepper, herbs and mineral notes. Fine cellaring potential. Star of great Burgenland reds (Mittelburgenland DAC, Leithaberg DAC). Synonyms: kékfrankos in Hungary, lemberger in Germany. Austrian indigenous variety, one of the oldest in Central Europe.

Informations about the Sun Sun Winery

The winery offers 17 different wines.
Its wines get an average rating of 3.6.
It is in the top 15 of the best estates in the region
It is located in Nagano-ken

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

Top wine Nagano-ken
In the top 4000 of of Japan wines
In the top 900 of of Nagano-ken wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Nagano-ken

Alpine wine prefecture of central Japan (Honshu), the 2nd national region, high-altitude vineyards (600-900 m). Signature Merlot of Kikyogahara: supple, precise reds with signature notes of plum, cherry, sweet herbs, cedar and a cocoa touch, round tannins and elegant freshness — rivalling the Bordeaux wines. Renowned broad, mineral Chardonnay, fine and silky Pinot Noir. Also historic hybrid grapes (Concord, Niagara).

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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