Winery Yorkshire Heart - Eleanor English White

Winery Yorkshire HeartEleanor English White

The Eleanor English White of Winery Yorkshire Heart is a wine from the region of England.
This wine generally goes well with
The Eleanor English White of the Winery Yorkshire Heart is in the top 0 of wines of England.

Details and technical informations about Winery Yorkshire Heart's Eleanor English White.

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

Discover the grape variety: Hibou blanc

A very old grape variety once cultivated in Savoy, now endangered. It is not the white form of the black owl.

Informations about the Winery Yorkshire Heart

The winery offers 13 different wines.
Its wines get an average rating of 3.3.
It is in the top 10 of the best estates in the region
It is located in England

The Winery Yorkshire Heart is one of of the world's greatest estates. It offers 10 wines for sale in the of England to come and discover on site or to buy online.

Top wine England
In the top 3500 of of United Kingdom wines
In the top 3000 of of England wines
In the top 400000 of wines
In the top 1500000 wines of the world

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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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