Winery Alain Dufourg - Dolmen Bordeaux

Winery Alain DufourgDolmen Bordeaux

The Dolmen Bordeaux of Winery Alain Dufourg is a wine from the region of Bordeaux.
This wine generally goes well with
The Dolmen Bordeaux of the Winery Alain Dufourg is in the top 0 of wines of Bordeaux.

Details and technical informations about Winery Alain Dufourg's Dolmen Bordeaux.

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

Discover the grape variety: Len de l’El

Len de l'El Blanc is a grape variety that originated in France (Tarn). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Len de l'El Blanc can be found grown in these vineyards: South West, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica.

Informations about the Winery Alain Dufourg

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Bordeaux

The Winery Alain Dufourg is one of of the world's greatest estates. It offers 5 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 150000 of of France wines
In the top 25000 of of Bordeaux wines
In the top 350000 of wines
In the top 600000 wines of the world

The wine region of Bordeaux

Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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