Winery Daniel et Fabien Adoir - Saint Amour

Winery Daniel et Fabien AdoirSaint Amour

The Saint Amour of Winery Daniel et Fabien Adoir is a red wine from the region of Vaud.
This wine generally goes well with
The Saint Amour of the Winery Daniel et Fabien Adoir is in the top 60 of wines of Vaud.

Details and technical informations about Winery Daniel et Fabien Adoir's Saint Amour.

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

Discover the grape variety: Durif

Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Daniel et Fabien Adoir

The winery offers 2 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Vaud

The Winery Daniel et Fabien Adoir is one of of the world's greatest estates. It offers 2 wines for sale in the of Vaud to come and discover on site or to buy online.

Top wine Vaud
In the top 350000 of of Switzerland wines
In the top 150 of of Vaud wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Vaud

Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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