Domaine le Briseau - You Are So Cool

Domaine le BriseauYou Are So Cool

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The You Are So Cool of Domaine le Briseau is a white wine from the region of Loire Valley.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Domaine le Briseau's You Are So Cool.

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

Discover the grape variety: Semebat

Light, simple fruity reds with a pale, lightly coloured ruby, soft tannins and an airy palate with moderate acidity, undemonstrative red fruit aromas. Rustic, discreet profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, testament to the pre-phylloxera ampelographic diversity of the South-West and studied among heritage varieties. Rare French black variety, once grown in the South-West.

Informations about the Domaine le Briseau

The winery offers 31 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Vallée de la Loire

The Domaine le Briseau is one of of the world's great estates. It offers 30 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 250000 of of France wines
In the top 25000 of of Loire Valley wines
In the top 300000 of white wines
In the top 1000000 wines of the world

The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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