Winery Châtenay - Bouvier - Francoeur Oeil-de-Perdrix

Winery Châtenay - BouvierFrancoeur Oeil-de-Perdrix

The Francoeur Oeil-de-Perdrix of Winery Châtenay - Bouvier is a wine from the region of Neuchâtel.
This wine generally goes well with
The Francoeur Oeil-de-Perdrix of the Winery Châtenay - Bouvier is in the top 0 of wines of Neuchâtel.

Details and technical informations about Winery Châtenay - Bouvier's Francoeur Oeil-de-Perdrix.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Ginestra

Simple, fresh dry whites with a pale golden colour, a supple palate and moderate acidity; undemonstrative aromas of citrus, white flowers (broom, giving the grape its name) and southern herbal notes. Rustic, airy style to drink young. Preserved for its heritage value, occasionally used in Campanian and Sicilian local blends. Rare Italian white grape grown mainly in Campania and southern Italy.

Informations about the Winery Châtenay - Bouvier

The winery offers 20 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Neuchâtel

The Winery Châtenay - Bouvier is one of of the world's great estates. It offers 14 wines for sale in the of Neuchâtel to come and discover on site or to buy online.

Top wine Neuchâtel
In the top 20000 of of Switzerland wines
In the top 1500 of of Neuchâtel wines
In the top 50000 of wines
In the top 950000 wines of the world

The wine region of Neuchâtel

Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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