Winery Xiaoling - Nuages de Xiaoling

Winery XiaolingNuages de Xiaoling

The Nuages de Xiaoling of Winery Xiaoling is a wine from the region of Yunnan.
This wine generally goes well with
The Nuages de Xiaoling of the Winery Xiaoling is in the top 0 of wines of Yunnan.

Details and technical informations about Winery Xiaoling's Nuages de Xiaoling.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Othello

Interspecific cross between the Clinton and the frankenthal or black-hamburg obtained in 1859 by Charles Arnold of Paris in Canada (Brant County in Ontario). In France, it is one of the six hybrids prohibited since 1935 (included in the European regulations): the Clinton, the Herbemont, the Isabelle, the Jacquez, the Noah and the Othello. It has been used as a sire in several crosses, notably by Couderc and Seibel. Today, the Othello has practically disappeared.

Informations about the Winery Xiaoling

The winery offers 5 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Yunnan

The Winery Xiaoling is one of of the world's greatest estates. It offers 2 wines for sale in the of Yunnan to come and discover on site or to buy online.

Top wine Yunnan
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of Yunnan

The wine region of Yunnan of China. Wineries and vineyards like the Domaine Ao Yun (敖云葡萄园) or the Domaine Shangri-La produce mainly wines red. The most planted grape varieties in the region of Yunnan are Cabernet-Sauvignon et Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Yunnan often reveals types of flavors of cherry, microbio or tomatoes and sometimes also flavors of mint, cinnamon or dark fruit.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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