Winery Virgin Earth - Methode Cap Classique Viognier

Winery Virgin EarthMethode Cap Classique Viognier

The Methode Cap Classique Viognier of Winery Virgin Earth is a wine from the region of Western Cape.
This wine generally goes well with
The Methode Cap Classique Viognier of the Winery Virgin Earth is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Virgin Earth's Methode Cap Classique Viognier.

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

Discover the grape variety: muscat

Aromatic whites (sometimes reds) ranging from off-dry to luscious, showing powerful signature aromas of muscat, rose, white flowers, fresh grape and exotic fruits. Vinified dry, sweet, liqueur, VDN and sparkling. A family of historic aromatic varieties among the oldest cultivated in the world, including Muscat Blanc à Petits Grains, Muscat d'Alexandrie, Muscat Ottonel and many others. Grown across the Mediterranean and worldwide.

Informations about the Winery Virgin Earth

The winery offers 14 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Du Plessis Family Wines.
It is in the top 15 of the best estates in the region
It is located in Western Cape

The Winery Virgin Earth is one of of the world's great estates. It offers 13 wines for sale in the of Western Cape to come and discover on site or to buy online.

Top wine Western Cape
In the top 25000 of of South Africa wines
In the top 15000 of of Western Cape wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.

The word of the wine: Volatile acidity

Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.

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