Winery Tamba - Nouveau White

Winery TambaNouveau White

The Nouveau White of Winery Tamba is a white wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Tamba's Nouveau White.

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

Discover the grape variety: Cardinal

Primarily a table grape, occasionally vinified as light, fruity reds with a clear ruby colour, soft tannins and a supple palate, showing simple aromas of red fruits (strawberry, cherry), candy and sweet notes. Grown in California, Spain, Italy and the Maghreb for fresh consumption: long bunches, red-violet berries with thin skin and crisp flesh. American hybrid created in 1939 in California (Flame Tokay × Ribier).

Informations about the Winery Tamba

The winery offers 59 different wines.
Its wines get an average rating of 3.3.
It is in the top 20 of the best estates in the region
It is located in Yamanashi-ken

The Winery Tamba is one of of the world's great estates. It offers 56 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 650 of of Yamanashi-ken wines
In the top 200000 of white 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: 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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