Domaine de BiasAveyron
Red wine
This wine generally goes well with
The Aveyron of the Domaine de Bias is in the top 10 of wines of Aveyron.
Details and technical informations about Domaine de Bias's Aveyron.
Discover the grape variety: Schuyler
A complex interspecific cross between zinfandel and ontario (winchelle x diamond) obtained in 1932 by Wellington Richard. and Oberle G.D. at Cornell University in Geneva (United States). It can also be found in Canada, almost unknown in France. We noted that the boskoop glory resembles somewhat the Schuyler even if the origins, each time put forward, are quite different, to be followed!
Last vintages of this wine
The best vintages of Aveyron from Domaine de Bias are 2016
Informations about the Domaine de Bias
The Domaine de Bias is one of of the world's greatest estates. It offers 3 wines for sale in the of Aveyron to come and discover on site or to buy online.
The wine region of Aveyron
The wine region of Aveyron is located in the region of Comté Tolosan of Vin de Pays of France. Wineries and vineyards like the Domaine Nicolas Carmarans or the Domaine Nicolas Carmarans produce mainly wines red, white and pink. The most planted grape varieties in the region of Aveyron are Cabernet-Sauvignon, Chenin blanc and Fer-servadou, they are then used in wines in blends or as a single variety. On the nose of Aveyron often reveals types of flavors of cranberry, leather or tropical fruit and sometimes also flavors of citrus fruit, tree fruit or vegetal.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
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.
