Château Riffaud - Vignobles Ballarin - Bordeaux Rosé

Château Riffaud - Vignobles BallarinBordeaux Rosé

The Bordeaux Rosé of Château Riffaud - Vignobles Ballarin is a wine from the region of Bordeaux.
This wine generally goes well with
The Bordeaux Rosé of the Château Riffaud - Vignobles Ballarin is in the top 0 of wines of Bordeaux.

Details and technical informations about Château Riffaud - Vignobles Ballarin's Bordeaux Rosé.

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 Riffaud - Vignobles Ballarin

The winery offers 3 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Bordeaux
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The Château Riffaud - Vignobles Ballarin 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 300000 of of France wines
In the top 40000 of of Bordeaux wines
In the top 60000 of 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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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