Winery Dauny - Blanc

Winery DaunyBlanc

The Blanc of Winery Dauny is a white wine from the region of Val de Loire of Val de Loire.
This wine generally goes well with

Details and technical informations about Winery Dauny's Blanc.

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

Discover the grape variety: Muscat of Alexandria

Intensely perfumed aromatic whites with a pale golden robe and an ample palate, showing powerful signature aromas of muscat, rose, white flowers (orange blossom), exotic fruits (lychee, mango), candied citrus and honeyed notes. Vinified mainly as sweet, passito and liqueur wines. The star of Moscato di Pantelleria DOC (Sicily), Málaga DO, Setúbal DOC. The English name for Muscat d'Alexandrie, a historic aromatic variety from the eastern Mediterranean.

Informations about the Winery Dauny

The winery offers 11 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Val de Loire

The Winery Dauny is one of of the world's great estates. It offers 11 wines for sale in the of Val de Loire to come and discover on site or to buy online.

Top wine Val de Loire
In the top 250000 of of France wines
In the top 1500 of of Val de Loire wines
In the top 300000 of white wines
In the top 950000 wines of the world

The wine region of Val de Loire

France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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