Domaine de LiomelGivry 1er Cru 'La grande Berge'
wine
This wine generally goes well with
The Givry 1er Cru 'La grande Berge' of the Domaine de Liomel is in the top 0 of wines of Givry 1er Cru 'La grande Berge'.
Details and technical informations about Domaine de Liomel's Givry 1er Cru 'La grande Berge'.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Informations about the Domaine de Liomel
The Domaine de Liomel is one of of the world's greatest estates. It offers 4 wines for sale in the of Givry 1er Cru 'La grande Berge' to come and discover on site or to buy online.
The wine region of Givry 1er Cru 'La grande Berge'
The wine region of Givry 1er Cru 'La grande Berge' is located in the region of Givry Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Mouton or the Domaine Ragot produce mainly wines red and white. The most planted grape varieties in the region of Givry 1er Cru 'La grande Berge' are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Givry 1er Cru 'La grande Berge' often reveals types of flavors of raspberry, non oak or citrus fruit and sometimes also flavors of pear, minerality or citrus.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
