Winery Chevalier de Montlort - Rosé

Winery Chevalier de MontlortRosé

The Rosé of Winery Chevalier de Montlort is a pink wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Chevalier de Montlort's Rosé.

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

Discover the grape variety: Foglia tonda

Structured, elegant reds with a deep ruby hue, firm tannins and a dense palate, with aromas of red fruits (cherry, raspberry), black fruits (blackberry, plum), soft spices and floral notes. Balanced, remarkably fine. Nearly extinct, rediscovered and grown by a handful of Tuscan artisan winemakers for identity wines. Native Italian Tuscan variety whose name evokes the rounded shape of its leaves.

Informations about the Winery Chevalier de Montlort

The winery offers 3 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Vin de France

The Winery Chevalier de Montlort is one of of the world's greatest estates. It offers 3 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 300000 of of France wines
In the top 1500 of of Vin de France wines
In the top 60000 of pink wines
In the top 1500000 wines of the world

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: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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