Château Lassime - Fleur de Lassime Bordeaux Rosé

Château LassimeFleur de Lassime Bordeaux Rosé

The Fleur de Lassime Bordeaux Rosé of Château Lassime is a pink wine from the region of Bordeaux.
This wine generally goes well with

Details and technical informations about Château Lassime's Fleur de Lassime Bordeaux Rosé.

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

Discover the grape variety: Cabernet-Severnyi

Interspecific crossing between (dimiat or galan x vitis amurensis) and (vitis amurensis x vinifera unknown) obtained in 1978 by the Institute of Research and Development of Viticulture and Winemaking of Novotcherkassk (Russia). It can be found in Canada (Nova Scotia, Ontario, etc.), the United States, Russia and many Eastern European countries. Note that the dimiat is a relative of the white gouais.

Informations about the Château Lassime

The winery offers 10 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Bordeaux

The Château Lassime is one of of the world's greatest estates. It offers 10 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 200000 of of France wines
In the top 30000 of of Bordeaux wines
In the top 35000 of pink wines
In the top 700000 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: 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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