Château La Renommée - Brut

Château La RenomméeBrut

Wine of France Sparkling wine of Bordeaux of France
The Brut of Château La Renommée is a sparkling wine from the region of Bordeaux.
This wine generally goes well with

Details and technical informations about Château La Renommée's Brut.

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

Discover the grape variety: Riminèse

Riminèse blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The white Riminèse can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Château La Renommée

The winery offers 13 different wines.
Its wines get an average rating of 4.1.
It is in the top 15 of the best estates in the region
It is located in Bordeaux

The Château La Renommée is one of of the world's great estates. It offers 12 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 300000 of of France wines
In the top 4000 of of Bordeaux wines
In the top 150000 of sparkling wines
In the top 1500000 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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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