Winery David Beroujon - Fraicheur du Tang

Winery David BeroujonFraicheur du Tang

The Fraicheur du Tang of Winery David Beroujon is a wine from the region of Beaujolais.
This wine generally goes well with
The Fraicheur du Tang of the Winery David Beroujon is in the top 0 of wines of Beaujolais.

Details and technical informations about Winery David Beroujon's Fraicheur du Tang.

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

Discover the grape variety: Prior

Interspecific cross between Freiburg 4-61 (23-416 Joannès-Seyve x pinot noir) and Bronner made in 1987 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, but also in Switzerland, Belgium, ... and in France.

Informations about the Winery David Beroujon

The winery offers 8 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Beaujolais

The Winery David Beroujon is one of of the world's greatest estates. It offers 5 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 250000 of of France wines
In the top 7000 of of Beaujolais wines
In the top 80000 of wines
In the top 950000 wines of the world

The wine region of Beaujolais

Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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