Winery Coteaux de Lancon - Provence

Winery Coteaux de LanconProvence

The Provence of Winery Coteaux de Lancon is a red wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Winery Coteaux de Lancon's Provence.

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

Discover the grape variety: Fumé Blanc

Structured, aromatic dry whites oak-aged, with a golden robe, an ample, oaky palate and preserved acidity. Signature aromas of citrus (grapefruit), exotic fruits (passion fruit, mango), white flowers and vanilla, toasty, smoky oak notes. Grown in California (Napa, Sonoma), South Africa and Australia. Commercial name for Sauvignon Blanc popularised by Robert Mondavi in the 1960s for barrel-fermented styles.

Informations about the Winery Coteaux de Lancon

The winery offers 9 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Provence

The Winery Coteaux de Lancon is one of of the world's greatest estates. It offers 6 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 300000 of of France wines
In the top 8000 of of Provence wines
In the top 550000 of red wines
In the top 1500000 wines of the world

The wine region of Provence

World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.

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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