Apophis Grande Sélection Château 1789 - grande Selction Haut-Medoc

Apophis Grande Sélection Château 1789grande Selction Haut-Medoc

The grande Selction Haut-Medoc of Apophis Grande Sélection Château 1789 is a red wine from the region of Bordeaux.
This wine generally goes well with

Details and technical informations about Apophis Grande Sélection Château 1789's grande Selction Haut-Medoc.

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

Discover the grape variety: Gamaret

Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.

Informations about the Apophis Grande Sélection Château 1789

The winery offers 4 different wines.
Its wines get an average rating of 2.
It is in the top 9999 of the best estates in the region
It is located in Bordeaux

The Apophis Grande Sélection Château 1789 is one of wineries to follow in Bordeaux.. It offers 4 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux

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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