Winery Woodchester ValleyBacchus
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Bacchus of Winery Woodchester Valley in the region of England often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit, floral or tropical fruit.
Details and technical informations about Winery Woodchester Valley's Bacchus.
Discover the grape variety: Babic
This is an old indigenous variety that has been cultivated for a long time in Croatia, especially in central and southern Dalmatia. It can also be found in Hungary, in the former Yugoslavia to which Croatia belonged... in France it is almost unknown. It should be noted that it would be related with the dobricic and thus also with the plavac mali its son. Babic should not be confused with babica crni, another Croatian black grape variety.
Last vintages of this wine
The best vintages of Bacchus from Winery Woodchester Valley are 2016, 2017, 0, 2018
Informations about the Winery Woodchester Valley
The Winery Woodchester Valley is one of of the world's greatest estates. It offers 15 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
