Château Guipière - Allegro Rosé

Château GuipièreAllegro Rosé

The Allegro Rosé of Château Guipière is a pink wine from the region of Vin de France.
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Gamay noir.
This wine generally goes well with poultry, beef or lamb.

Details and technical informations about Château Guipière's Allegro Rosé.

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

Discover the grape variety: Cabernet-Sauvignon

Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.

Informations about the Château Guipière

The winery offers 27 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 Vin de France

The Château Guipière is one of of the world's great estates. It offers 26 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 350000 of of France wines
In the top 950 of of Vin de France wines
In the top 75000 of pink 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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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