Winery Bertrand VuilleminLadoix Blanc
wine
This wine generally goes well with
The Ladoix Blanc of the Winery Bertrand Vuillemin is in the top 0 of wines of Ladoix.
Details and technical informations about Winery Bertrand Vuillemin's Ladoix Blanc.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Informations about the Winery Bertrand Vuillemin
The Winery Bertrand Vuillemin is one of of the world's greatest estates. It offers 9 wines for sale in the of Ladoix to come and discover on site or to buy online.
The wine region of Ladoix
The wine region of Ladoix is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Louis Jadot - Domaine Gagey or the Domaine Jacob produce mainly wines red, white and other. The most planted grape varieties in the region of Ladoix are Pinot noir, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Ladoix often reveals types of flavors of earth, blackberry or black fruit and sometimes also flavors of floral, dried fruit or vanilla.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
