Château de Parnay - Douceur Carmin

Château de ParnayDouceur Carmin

Wine of France Natural sweet wine of Vin de France of France
The Douceur Carmin of Château de Parnay is a natural sweet wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Château de Parnay's Douceur Carmin.

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

Discover the grape variety: Grolleau

Vibrant and fruity rosés with a pale salmon colour, a tender palate and fresh acidity, on aromas of strawberry, raspberry, redcurrant, candy and spring flowers. Light and thirst-quenching finish. Star of Rosé d'Anjou AOC (a pleasing off-dry rosé) and backbone of Loire and Touraine rosés. Occasionally vinified as light reds and sparkling rosés. Native Loire grape from Anjou and Touraine, once the most widely planted variety in Anjou before Cabernet Franc.

Informations about the Château de Parnay

The winery offers 19 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
Find the Château de Parnay on Facebook and on Twitter

The Château de Parnay is one of of the world's greatest estates. It offers 19 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 150000 of of France wines
In the top 1500 of of Vin de France wines
In the top 6000 of natural sweet wines
In the top 550000 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: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.

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