Winery Yalumba - D Cuvée

Winery YalumbaD Cuvée

The D Cuvée of Winery Yalumba is a sparkling wine from the region of Australie du Sud-Est.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Yalumba's D Cuvée.

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

Discover the grape variety: Dunkelfelder

Intraspecific crossing between the madeleine angevine and the dyer of Cher obtained in 1928 by Gustav Adolf (1847/1912) of the Research Institute in Geinsenheim (Germany). We can meet it certainly in Germany but also in Belgium, in Switzerland, in England, in the United States, in Canada... almost unknown in France. It should not be confused with the dornfelder, also of German origin.

Informations about the Winery Yalumba

The winery offers 174 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Hill-Smith Family Vineyards.
It is in the top 150 of the best estates in the region
It is located in Australie du Sud-Est

The Winery Yalumba is one of wineries to follow in Australie du Sud-Est.. It offers 169 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.

Top wine Australie du Sud-Est
In the top 55000 of of Australia wines
In the top 25000 of of Australie du Sud-Est wines
In the top 90000 of sparkling wines
In the top 1000000 wines of the world

The wine region of Australie du Sud-Est

South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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