Domaine des Arbins - Cuvée Alexandre Beajolais Villages

Domaine des ArbinsCuvée Alexandre Beajolais Villages

3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Cuvée Alexandre Beajolais Villages of Domaine des Arbins is a red wine from the region of Beaujolais.
This wine generally goes well with

Details and technical informations about Domaine des Arbins's Cuvée Alexandre Beajolais Villages.

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

Discover the grape variety: Len de l’El

Len de l'El Blanc is a grape variety that originated in France (Tarn). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Len de l'El Blanc can be found grown in these vineyards: South West, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica.

Informations about the Domaine des Arbins

The winery offers 8 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Beaujolais

The Domaine des Arbins is one of of the world's greatest estates. It offers 9 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 200000 of of France wines
In the top 4500 of of Beaujolais wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Beaujolais

Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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