Winery Weingarten - Lightly Oaked Missouri Norton Red

Winery WeingartenLightly Oaked Missouri Norton Red

The Lightly Oaked Missouri Norton Red of Winery Weingarten is a wine from the region of Missouri.
This wine generally goes well with
The Lightly Oaked Missouri Norton Red of the Winery Weingarten is in the top 0 of wines of Missouri.

Details and technical informations about Winery Weingarten's Lightly Oaked Missouri Norton Red.

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

Discover the grape variety: Emerald seedless

Cross between the emperor and the Pirovano 75 or sultana moscata obtained in the United States by Professor Harold P. Olmo of the University of Davis (California). It can be found in Australia, Spain, Portugal, United States, ... almost unknown in France. It should not be confused with the emerald riesling also obtained by Harold P. Olmo and the black emerald seedless which as its name indicates is black.

Informations about the Winery Weingarten

The winery offers 7 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Missouri

The Winery Weingarten is one of of the world's greatest estates. It offers 6 wines for sale in the of Missouri to come and discover on site or to buy online.

Top wine Missouri
In the top 200000 of of United States wines
In the top 1000 of of Missouri wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Missouri

Missouri is a U. S. state in the North-central United States, bordered by Kansas to the west and Illinois to the east. The state covers 69,700 square miles (180,500 square km) and Lies between the northern latitudes of 36 and 40 degrees.

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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