Winery Suvorov-Vin - 123 Chardonnay

Winery Suvorov-Vin123 Chardonnay

The 123 Chardonnay of Winery Suvorov-Vin is a wine from the region of Moldavie.
This wine generally goes well with
The 123 Chardonnay of the Winery Suvorov-Vin is in the top 0 of wines of Moldavie.

Details and technical informations about Winery Suvorov-Vin's 123 Chardonnay.

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

Discover the grape variety: Bondola noire

An ancient grape variety cultivated in Italy, where it originated and is almost no longer multiplied, unknown in France as in most other wine-producing countries. It should not be confused with Bondoletta, a cross between Bondola Noire and Completer, and with the red prié called Bonda in Valle d'Aosta - Italy - (José F. Vouillamoz and Giulio Moriondo), which has almost disappeared from the vineyards today, and which is not related to Bondola Noire. Note that the white Bondola - very rare - is not the white form.

Informations about the Winery Suvorov-Vin

The winery offers 37 different wines.
Its wines get an average rating of 3.5.
It is in the top 20 of the best estates in the region
It is located in Moldavie

The Winery Suvorov-Vin is one of of the world's great estates. It offers 27 wines for sale in the of Moldavie to come and discover on site or to buy online.

Top wine Moldavie
In the top 3500 of of Moldova wines
In the top 3000 of of Moldavie wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Moldavie

Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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