Winery Cep d'Or - Pinotin

Winery Cep d'OrPinotin

The Pinotin of Winery Cep d'Or is a red wine from the region of Moselle.
This wine generally goes well with

Details and technical informations about Winery Cep d'Or's Pinotin.

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

Discover the grape variety: Seyval blanc

A relative of the Saint Pepin, this direct-producing hybrid is the result of an interspecific cross between 5656 Seibel and Ray d'Or (4986 Seibel) obtained in 1921 by the Seyve-Villard company, formerly based in Saint Vallier (Drôme). Seyval blanc is registered in the official catalogue of wine grape varieties, list A. It can be found in the United States, Canada, Brazil, Australia, South Africa, Great Britain, the Netherlands, Germany, Romania, Switzerland, etc. It is practically non-existent in France and is in danger of disappearing.

Informations about the Winery Cep d'Or

The winery offers 48 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Moselle

The Winery Cep d'Or is one of of the world's great estates. It offers 42 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 750 of of Luxembourg wines
In the top 750 of of Moselle wines
In the top 300000 of red wines
In the top 550000 wines of the world

The wine region of Moselle

Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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