Winery d'Aramon Theziers - Pays Du Gard Cuvée Des Vignerons

Winery d'Aramon TheziersPays Du Gard Cuvée Des Vignerons

The Pays Du Gard Cuvée Des Vignerons of Winery d'Aramon Theziers is a red wine from the region of Rhone Valley.
This wine generally goes well with

Details and technical informations about Winery d'Aramon Theziers's Pays Du Gard Cuvée Des Vignerons.

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

Discover the grape variety: Millot Léon

Colourful and fruity reds with a deep purple hue, smooth tannins and an airy palate with moderate acidity, featuring aromas of dark fruits (blackcurrant, blackberry), herbal notes and a slight labrusca character. Early-ripening and extremely cold-hardy. Grown in Canada (Québec, Ontario) and the north-eastern USA for harsh continental climates. Synonym for Léon Millot, a French black hybrid obtained in 1911 by Eugène Kuhlmann in Alsace.

Informations about the Winery d'Aramon Theziers

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Vallée du Rhône

The Winery d'Aramon Theziers is one of of the world's greatest estates. It offers 8 wines for sale in the of Rhone Valley to come and discover on site or to buy online.

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

The wine region of Rhone Valley

France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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