Domaine de l'Iserand - Le Délire de Coppi Macération

Domaine de l'IserandLe Délire de Coppi Macération

The Le Délire de Coppi Macération of Domaine de l'Iserand is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Domaine de l'Iserand's Le Délire de Coppi Macération.

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

Discover the grape variety: Piedirosso

Supple, fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry), plum, spices, Mediterranean garrigue and volcanic mineral notes. Sunny Campanian profile for early drinking or short ageing. Essential component of Lacryma Christi del Vesuvio DOC and star of Campanian DOC reds (Ischia, Capri). Indigenous Italian black variety from Campania.

Informations about the Domaine de l'Iserand

The winery offers 9 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 Vin de France

The Domaine de l'Iserand is one of of the world's greatest estates. It offers 13 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 150000 of of France wines
In the top 2000 of of Vin de France wines
In the top 300000 of red wines
In the top 550000 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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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