Winery Anne de Joyeuse - Lassalle Sauvignon Blanc

Winery Anne de JoyeuseLassalle Sauvignon Blanc

The Lassalle Sauvignon Blanc of Winery Anne de Joyeuse is a white wine from the region of Pays d'Oc.
This wine generally goes well with vegetarian, poultry or lean fish.

Details and technical informations about Winery Anne de Joyeuse's Lassalle Sauvignon Blanc.

Winemaker
Anne de Joyeuse
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Garonnet

Garonnet noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Garonnet noir can be found in the vineyards of the Rhône Valley.

Informations about the Winery Anne de Joyeuse

The winery offers 106 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Summum Wines.
It is in the top 7 of the best estates in the region
It is located in Pays d'Oc

The Winery Anne de Joyeuse is one of of the world's greatest estates. It offers 111 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.

Top wine Pays d'Oc

The wine region of Pays d'Oc

Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.

The word of the wine: Pruine

A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.

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