Winery Chavaillon - Reserve Rouge

Winery ChavaillonReserve Rouge

The Reserve Rouge of Winery Chavaillon is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Chavaillon's Reserve Rouge.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Grechetto

Structured and aromatic dry whites with a pale golden colour, broad palate and moderate acidity, with signature aromas of almond (hallmark), yellow fruit (pear, peach, apricot), white flowers (acacia) and mineral notes. Fine potential in both dry and sweet passito styles. Star of Orvieto DOC and the aromatic signature of Umbria, also present in Torgiano and Todi (Grechetto di Todi). An indigenous Italian white variety from Umbria.

Informations about the Winery Chavaillon

The winery offers 10 different wines.
Its wines get an average rating of 3.7.
It is in the top 9999 of the best estates in the region
It is located in Vin de France

The Winery Chavaillon is one of wineries to follow in Vin de France.. It offers 7 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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