Chateau de la Haute Cassagne - Elégance Vignobles Ajasse

Chateau de la Haute CassagneElégance Vignobles Ajasse

The Elégance Vignobles Ajasse of Chateau de la Haute Cassagne is a other wine from the region of Bordeaux.
This wine generally goes well with poultry, beef or veal.

Details and technical informations about Chateau de la Haute Cassagne's Elégance Vignobles Ajasse.

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

Discover the grape variety: Voltis

Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.

Informations about the Chateau de la Haute Cassagne

The winery offers 7 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Bordeaux

The Chateau de la Haute Cassagne is one of of the world's greatest estates. It offers 7 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 350000 of of France wines
In the top 550 of of Bordeaux wines
In the top 650000 of other wines
In the top 1500000 wines of the world

The wine region of Bordeaux

Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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