Winery Beau Chêne - Grenache Blanc

Winery Beau ChêneGrenache Blanc

The Grenache Blanc of Winery Beau Chêne is a white wine from the region of Vin de France.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Beau Chêne's Grenache Blanc.

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

Discover the grape variety: Mavrud

Structured, tannic reds with a deep inky robe, firm tannins and moderate acidity. Intense aromas of blackberry, black plum, blackcurrant, candied cherry, spices, leather, tobacco and balsamic notes. Fine ageing potential with oak maturation. Star of Bulgaria's great reds around Asenovgrad (Thrace) and driver of the Bulgarian wine renaissance. Very late-ripening native Bulgarian variety, one of the most historic in the country (mentioned since Thracian antiquity).

Informations about the Winery Beau Chêne

The winery offers 13 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Vin de France

The Winery Beau Chêne is one of of the world's greatest estates. It offers 12 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 250000 of of France wines
In the top 4500 of of Vin de France wines
In the top 300000 of white wines
In the top 850000 wines of the world

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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