Winery Baron Pilar & Compagnie - Chatelain du Roi Blanc Moelleux

Winery Baron Pilar & CompagnieChatelain du Roi Blanc Moelleux

The Chatelain du Roi Blanc Moelleux of Winery Baron Pilar & Compagnie is a sweet wine from the region of Bordeaux.
This wine generally goes well with

Details and technical informations about Winery Baron Pilar & Compagnie's Chatelain du Roi Blanc Moelleux.

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

Discover the grape variety: Morio-Muskat

Aromatic, muscat-scented whites to drink young, with a pale golden robe and an ample palate, with intensely muscat signature aromas, white flowers (elderflower), citrus and floral notes despite the absence of Muscat in its genetics. Also as sweet wines. Grown in Germany and Austria for accessible aromatic sweet and medium-dry whites. White variety obtained in 1928 by Peter Morio at Geilweilerhof (silvaner × pinot blanc).

Informations about the Winery Baron Pilar & Compagnie

The winery offers 80 different wines.
Its wines get an average rating of 3.3.
It is in the top 15 of the best estates in the region
It is located in Bordeaux

The Winery Baron Pilar & Compagnie is one of of the world's great estates. It offers 79 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 20000 of of Bordeaux wines
In the top 15000 of sweet wines
In the top 500000 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: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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