
Christophe Croisard - Domaine de la RaderieClos des Molieres Jasnières
This wine generally goes well with
Details and technical informations about Christophe Croisard - Domaine de la Raderie's Clos des Molieres Jasnières.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Clos des Molieres Jasnières from Christophe Croisard - Domaine de la Raderie are 2018
Informations about the Christophe Croisard - Domaine de la Raderie
The Christophe Croisard - Domaine de la Raderie is one of of the world's great estates. It offers 16 wines for sale in the of Jasnières to come and discover on site or to buy online.
The wine region of Jasnières
The wine region of Jasnières is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Jean-Pierre Robinot or the Domaine de Bellivière produce mainly wines white, red and sweet. The most planted grape varieties in the region of Jasnières are Chenin blanc, Cabernet franc and Pineau d'Aunis, they are then used in wines in blends or as a single variety. On the nose of Jasnières often reveals types of flavors of apples, red fruit or floral and sometimes also flavors of dried fruit, tropical fruit or oaky.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).












