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Barossa Valley

Barossa Valley

(Australia)

Barossa Valley in the south of Australia, located near the city of Adelaide, boasts of ancient wine-making traditions that have their roots back in 1842 when the German-born immigrants who lived there were the first to promote and to spread the viticulture. Today, Barossa Valley, which includes the valleys of Barossa and Eden, makes wine production its strong point, with over 150 wineries scattered throughout the territory and offering wines of excellent quality. Characterized by a climate with cold winters, but with temperatures that rarely fall below zero, and hot summers presents climatic and environmental conditions particularly favorable to the cultivation of different types of vines. Among the vast assortment of fine wines produced in this area, we find:
 - Red wines, mainly produced with Shiraz grapes, the spearhead of Australian wine production. Shiraz is a malleable grape that adapts to different types of soil, completely absorbing properties and aspects.
 - White wines, produced with Chardonnay grapes, generally vinified in American oak barrels, Riesling and Sémillon. The vine Chardonnay is very easy to grow, it adapts to all types of soil and climate and for this reason it is one of the most cultivated in the world. The grapes Riesling, thanks to its acidity, guarantees wines with maturation times that can even last up to 10 years and despite its cultivation is able to make the best in territories with cool or sunny climate, it adapts perfectly to any type of environment. The Sémillon grape is a type of low acidity white grape and a good level of sugar, consequently also the wines deriving from this grape will be wines with a low acidity and a medium-high alcohol level .
 Excellent wines are also produced from grapes Cabernet Suavignon. Merlot and Colombard.

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Barossa Valley

Information about Barossa Valley

Region
Barossa Valley
Country
Australia
Soil and climate
The climate, warm and dry and with great temperature range between day and night, is perfect for the production of red wines, well structured and powerful, and white wines, rich and sapid.
History
Captain Arthur Philips was the first to cultivate the vineyard in Australia. During his journey with the British fleet, he stopped in Australia in Cape Town in 1788, where he collected the cuttings that he had planted in Farm Cove, near Sydney. Curiously, one of the reasons for which he began cultivating the vineyard was that of wanting to promote sobriety. In fact, many prisoners who were transported to Australia had major problems with alcoholism and it was thought that they would improve if, instead of making use of spirits, they had made use of wine. Unfortunately, these good intentions were not crowned with much success. Those who were successful in viticulture in Australia were a Scotsman, James Busby, who, before emigrating to Australia, had made a trip to all the wine districts of Europe, where he had studied viticulture and winemaking. Thanks to generous help in childbirth of the English state, he founded in 1825 the first winery, Kirkton Estate, in the Hunter Valley, 160 km north of Sydney. Other pioneers followed in his footsteps and in 1850 more than 200 hectares had already been planted in the vineyard. In 1843 a certain Dr. Linderman arrived in Australia where he began to cultivate the vine at Hunter Valley. He was the progenitor of a long series of doctors who dedicated themselves to viticulture in Australia. Linderman's business flourished, and after a while, Linderman's daughter married a nephew of James Busby. In this way the Kirkton Estate was acquired by the Linderman family.
Typical products
Barossa Valley is the best known district of South Australia, where English and German emigrants settled, such as Samuel Smith, Johann Gramp and Joseph Seppelt, who planted vineyards in this district, which would then be planted, which would later become the heart of the Australian wine industry. In the Barossa, some of Australia's biggest producers, such as Orlando and Penfolds, have factories that look like big industries.
Typical dishes
The first settlers were British, so the Australian cuisine has an Anglo-Saxon tradition. A famous specialty are the "meat pies" small meat pies used as snacks. Even more typical is the "vegemite", a sort of dark pate of yeast extract: the Australians spread it on bread and are practically dependent on it. There are also various dishes based on local species, such as samosa with kangaroo tail stew, emu paté, smoked game in eucalyptus leaves, salt-bush lamb, omelette with local anise seeds or acacia-flavored ice cream. For a few years now the "bush" specialties have been a great success, a concentration of completely different flavors for those who like to experiment, but in general, you can eat well, also because diversified immigration has added variety, and Italian and oriental specialties are very common and the proximity to Asia has also added to Asian recipes also Asian influences, excellent fish, shellfish and seafood, in fact in Australia there are fish such as John Dory and the delicious barramunda , delicious lobsters and other crustaceans such as the bugs of Moreton Bay (sea cicadas), and the excellent yabbies (freshwater lobster), to taste even salads and tropical fruits.

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87
Producer Penfolds
Wine type White still
Region: Barossa Valley
Grapes: 100% Chardonnay
Alcohol: 13.00% by volume
Format: 0,75 l Standard
Special Features:
€ 11.46
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