Winery Wijn & Zo - Hoeve Hesselmans Souvignier Gris

Winery Wijn & ZoHoeve Hesselmans Souvignier Gris

The Hoeve Hesselmans Souvignier Gris of Winery Wijn & Zo is a white wine from the region of Flandre.
This wine generally goes well with

Details and technical informations about Winery Wijn & Zo's Hoeve Hesselmans Souvignier Gris.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Souvignier gris

Aromatic, structured whites and rosés with a sometimes salmon-tinged robe, ample palate and fresh acidity, showing aromas of exotic fruits (mango, passion fruit), citrus, peach, white flowers and muscat-like notes. Disease-resistant interspecific variety (mildew, powdery mildew and botrytis), driving organic vineyards in northern Europe: Germany, Switzerland, Netherlands, Belgium and UK. German hybrid created in 1983 in Freiburg (cabernet sauvignon × bronner).

Informations about the Winery Wijn & Zo

The winery offers 2 different wines.
Its wines get an average rating of 4.3.
It is in the top 3 of the best estates in the region
It is located in Flandre

The Winery Wijn & Zo is one of of the world's greatest estates. It offers 1 wines for sale in the of Flandre to come and discover on site or to buy online.

Top wine Flandre
In the top 250 of of Belgium wines
In the top 150 of of Flandre wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Flandre

Northern Belgian vineyard (~60% of national production), sandy and clay-limestone soils, temperate maritime climate comparable to Champagne 30 years ago. Signature Chardonnay as white king: taut and precise with notes of citrus, green apple, white flowers, brioche and chalky touch — base for fresh and precise sparklers. Aerial Pinot Noir (cherry, raspberry), round Pinot Meunier, vibrant Riesling. PIWI (Solaris, Johanniter) as complements.

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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