Winery Dérouillat - Coeur de Raisin Ratafia

Winery DérouillatCoeur de Raisin Ratafia

Wine of France Natural sweet wine of Vin de France of France
The Coeur de Raisin Ratafia of Winery Dérouillat is a natural sweet wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Dérouillat's Coeur de Raisin Ratafia.

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

Discover the grape variety: Torrontés

Highly aromatic, floral whites best drunk young; pale golden hue, ample body with fresh acidity; intense signature aromas of rose, jasmine, peach, apricot and citrus (lemon). Fragrant Andean profile. Undisputed star of Argentine whites, especially at high Andean altitudes, notably in the Cafayate valley in Salta. Argentina's emblematic white grape, a cross of Muscat × Criolla Chica.

Informations about the Winery Dérouillat

The winery offers 18 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Vin de France

The Winery Dérouillat is one of of the world's great estates. It offers 16 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 350000 of of France wines
In the top 30000 of of Vin de France wines
In the top 15000 of natural sweet wines
In the top 1500000 wines of the world

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Alcoholic fermentation

Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.

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