Winery Augier - Bellet

Winery AugierBellet

The Bellet of Winery Augier is a red wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Winery Augier's Bellet.

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

Discover the grape variety: Feunate

Feunate noir is a grape variety that originated in France (Drôme). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Feunate noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Augier

The winery offers 1 different wines.
Its wines get an average rating of 2.5.
It is in the top 3 of the best estates in the region
It is located in Provence

The Winery Augier is one of of the world's greatest estates. It offers 1 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 350000 of of France wines
In the top 10000 of of Provence wines
In the top 700000 of red wines
In the top 1500000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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