Winery Berticot - Le Petit Berticot Moelleux

Winery BerticotLe Petit Berticot Moelleux

The Le Petit Berticot Moelleux of Winery Berticot is a sweet wine from the region of Atlantique of Atlantique.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Berticot's Le Petit Berticot Moelleux.

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

Discover the grape variety: Muscat fleur d'oranger

Highly aromatic whites with a pale golden hue, an ample palate with moderate acidity and intensely signature aromas of orange blossom, honey, exotic fruits (lychee, mango) and Muscat notes. Also vinified as naturally sweet wines (VDN) and richly perfumed dry Muscats. Appreciated for naturally sweet wines and dry Muscats with exotic scents, grown in southern France and Italy. Aromatic variation of Muscat Blanc, cultivated in the south of France and Italy.

Informations about the Winery Berticot

The winery offers 117 different wines.
Its wines get an average rating of 3.6.
It is in the top 150 of the best estates in the region
It is located in Atlantique

The Winery Berticot is one of wineries to follow in Atlantique.. It offers 122 wines for sale in the of Atlantique to come and discover on site or to buy online.

Top wine Atlantique
In the top 350000 of of France wines
In the top 350 of of Atlantique wines
In the top 50000 of sweet wines
In the top 1500000 wines of the world

The wine region of Atlantique

Nouvelle-Aquitaine regional IGP covering the Bordeaux area outside AOC (Gironde, Charentes, Dordogne, northern Lot-et-Garonne). Vast palette for gourmet everyday wines. Supple fruity Merlot reds (plum, cherry, blackberry), firm Cabernet Sauvignon (blackcurrant, cedar), peppery Cabernet Franc, light Gamay. Lively Sauvignon whites (citrus, boxwood), round Chardonnay, tense Chenin, fresh Colombard.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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