Caveau du Vieux Pressoir - Sauvignon

Caveau du Vieux PressoirSauvignon

The Sauvignon of Caveau du Vieux Pressoir is a white wine from the region of Vin de France.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Caveau du Vieux Pressoir's Sauvignon.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Roussin de Morgex

Lively, mineral whites with a pale golden hue, an airy and tense palate with preserved acidity, and signature aromas of citrus (lemon), alpine flowers, green apple and fresh mineral notes. High-altitude tension. Preserved for its heritage value, it reflects the adaptation of grape varieties to extreme-altitude vineyards in the Aosta Valley. Rare white grape from the Aosta Valley, grown at very high altitude around Morgex and La Salle.

Informations about the Caveau du Vieux Pressoir

The winery offers 11 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Vin de France

The Caveau du Vieux Pressoir is one of of the world's greatest estates. It offers 10 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 300000 of of France wines
In the top 1500 of of Vin de France wines
In the top 350000 of white wines
In the top 1500000 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: 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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