Winery Cuvee La Couronne - Blanc Demi Sec

Winery Cuvee La CouronneBlanc Demi Sec

The Blanc Demi Sec of Winery Cuvee La Couronne is a white wine from the region of Pays Nantais of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Cuvee La Couronne's Blanc Demi Sec.

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

Discover the grape variety: Merlese

Colourful, simple fruity reds with a deep purple colour, soft tannins and an airy palate with moderate acidity, red and black fruit aromas. Productive. Grown in small quantities in France for IGP wines, contributes to southern blends and belongs to modern intraspective hybrids aimed at accessible table wine production. French black variety obtained by complex crossing.

Informations about the Winery Cuvee La Couronne

The winery offers 3 different wines.
Its wines get an average rating of 3.2.
It is in the top 546 of the best estates in the region
It is located in Pays Nantais in the region of Loire Valley

The Winery Cuvee La Couronne is one of wineries to follow in Pays Nantais.. It offers 3 wines for sale in the of Pays Nantais to come and discover on site or to buy online.

Top wine Loire Valley

The wine region of Pays Nantais

Atlantic outlet of the Loire around Nantes, kingdom of Muscadet. Melon de Bourgogne signature in white: dry and iodised with signature notes of citrus, green apple, white flowers, fresh herbs and a saline mineral touch, taut and refreshing palate — the ideal companion for oysters and seafood. 'Sur lie' mention adds light spritz and brioche complexity. Lively Gros Plant and trenchant Folle Blanche.


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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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