De Monclos - Vouvray Sec

De MonclosVouvray Sec

The Vouvray Sec of De Monclos is a other wine from the region of Loire Valley.
This wine generally goes well with

Details and technical informations about De Monclos's Vouvray Sec.

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

Discover the grape variety: Baga

Most certainly Portuguese.

Informations about the De Monclos

The winery offers 4 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Vallée de la Loire

The De Monclos is one of of the world's greatest estates. It offers 4 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 200000 of of France wines
In the top 20000 of of Loire Valley wines
In the top 900 of other wines
In the top 750000 wines of the world

The wine region of Loire Valley

The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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