The Winery Dion-Labrie of La Côte of Vaud
The Winery Dion-Labrie is one of the best wineries to follow in La Côte.. It offers 3 wines for sale in of La Côte to come and discover on site or to buy online.
Looking for the best Winery Dion-Labrie wines in La Côte among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Dion-Labrie wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Dion-Labrie wines with technical and enological descriptions.
How Winery Dion-Labrie wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of puchero, gigolette of rabbit or provençal tart with rabbit.
In the mouth the red wine of Winery Dion-Labrie. is a with a nice freshness.
The wine region of La Côte is located in the region of Vaud of Switzerland. Wineries and vineyards like the Cave de la Côte - Cave Cidis or the Cave de Jolimont produce mainly wines white, red and sweet. The most planted grape varieties in the region of La Côte are Chasselas, Gamaret and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of La Côte often reveals types of flavors of black fruit, pear or vegetal and sometimes also flavors of tropical fruit, apples or cream.
In the mouth of La Côte is a with a nice freshness. We currently count 163 estates and châteaux in the of La Côte, producing 561 different wines in conventional, organic and biodynamic agriculture. The wines of La Côte go well with generally quite well with dishes of beef, veal or pork.
Planning a wine route in the of La Côte? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Dion-Labrie.
Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.
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A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.