Winery Christophe Courtinat - Rouge

Winery Christophe CourtinatRouge

The Rouge of Winery Christophe Courtinat is a red wine from the region of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Christophe Courtinat's Rouge.

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

Discover the grape variety: Pinot noir

Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.

Informations about the Winery Christophe Courtinat

The winery offers 9 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Vallée de la Loire

The Winery Christophe Courtinat is one of of the world's greatest estates. It offers 9 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 250000 of of France wines
In the top 20000 of of Loire Valley wines
In the top 450000 of red wines
In the top 800000 wines of the world

The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: White winemaking

White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.

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