Vignoble Cortellino - Terra Nostra

Vignoble CortellinoTerra Nostra

The Terra Nostra of Vignoble Cortellino is a red wine from the region of Quebec.
This wine generally goes well with

Details and technical informations about Vignoble Cortellino's Terra Nostra.

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

Discover the grape variety: Madeleine royale

Variety obtained in 1845 by the Moreau-Robert company by crossing the frankenthal noir with the pinot blanc. It has not been propagated for a long time, which means that it is now in danger of disappearing. It is, however, listed in the Official Catalogue of Table Grape Varieties, list A1. - Synonym: Madeleine impériale, plant du caporal (all the synonyms of the grape varieties, click here!).

Informations about the Vignoble Cortellino

The winery offers 3 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Quebec

The Vignoble Cortellino is one of of the world's greatest estates. It offers 3 wines for sale in the of Quebec to come and discover on site or to buy online.

Top wine Quebec
In the top 15000 of of Canada wines
In the top 500 of of Quebec wines
In the top 500000 of red wines
In the top 950000 wines of the world

The wine region of Quebec

Quebec (or Québec in French) is the largest province in Canada, spanning nearly 20 degrees of latitude between 44°N and 62°N. While its Severe continental Climate makes viticulture here extremely challenging, there is indeed a flourishing wine industry. Viticulture is largely confined to the very South of the province aLong the international border with the USA. Cold-hardy HybridGrape varieties such as Marechal Foch, Seyval Blanc and Vidal dominate the Vineyards in the region.

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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