Château La Mariotte - Rosé de la Mariotte Bordeaux

Château La MariotteRosé de la Mariotte Bordeaux

The Rosé de la Mariotte Bordeaux of Château La Mariotte is a pink wine from the region of Bordeaux.
This wine generally goes well with

Details and technical informations about Château La Mariotte's Rosé de la Mariotte Bordeaux.

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

Discover the grape variety: Noiret

A complex interspecific cross between NY65.0467.08 (NY33277 x chancellor) obtained in 1973 by Bruce Reisch and Thomas Henick Kling of Cornell University at the Geneva/New York Experimental Viticultural Station (United States). It can be found in Canada, Poland, ... in France it is unknown.

Informations about the Château La Mariotte

The winery offers 2 different wines.
Its wines get an average rating of 4.2.
It is in the top 3 of the best estates in the region
It is located in Bordeaux
Find the Château La Mariotte on Facebook

The Château La Mariotte is one of of the world's greatest estates. It offers 2 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 250000 of of France wines
In the top 6000 of of Bordeaux wines
In the top 55000 of pink wines
In the top 1000000 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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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