Winery Amand Chaperon - Château Favereau Bordeaux

Winery Amand ChaperonChâteau Favereau Bordeaux

The Château Favereau Bordeaux of Winery Amand Chaperon is a white wine from the region of Bordeaux.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Amand Chaperon's Château Favereau Bordeaux.

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

Discover the grape variety: Thompson seedless

Very productive seedless table grape with long clusters and golden berries with thin skin and crunchy flesh, sweet and fresh flavour. Also used for raisins (sultanas), grape juice and vinification of neutral whites. Grown massively in California, Iran, Turkey, Australia and the Mediterranean, one of the most planted varieties in the world. American synonym for Sultanine, a historic white seedless variety of probable Turkish-Iranian origin.

Informations about the Winery Amand Chaperon

The winery offers 56 different wines.
Its wines get an average rating of 3.3.
It is in the top 35 of the best estates in the region
It is located in Bordeaux

The Winery Amand Chaperon is one of of the world's great estates. It offers 45 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 350000 of of France wines
In the top 50000 of of Bordeaux wines
In the top 450000 of white wines
In the top 1500000 wines of the world

The wine region of Bordeaux

World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.

The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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