Winery Chemin de Saint Martin - Max Gilli Bellet

Winery Chemin de Saint MartinMax Gilli Bellet

The Max Gilli Bellet of Winery Chemin de Saint Martin is a red wine from the region of Provence.
This wine generally goes well with beef, lamb or mature and hard cheese.

Details and technical informations about Winery Chemin de Saint Martin's Max Gilli Bellet.

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

Discover the grape variety: Ravat 34

Jean-François Ravat, in his published writings, has never given the names of the parents of this wine grape. For some, it comes from an interspecific cross between Chardonnay and Vitis Berlandieri. It can be found in North America and Canada, but is virtually unknown in France.

Informations about the Winery Chemin de Saint Martin

The winery offers 3 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Provence

The Winery Chemin de Saint Martin is one of of the world's greatest estates. It offers 3 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 200000 of of France wines
In the top 25000 of of Provence wines
In the top 450000 of red wines
In the top 800000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

The word of the wine: Yellow wine

White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.

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