Domaine DìmìnoîtGris Fruité
This wine generally goes well with
Details and technical informations about Domaine Dìmìnoît's Gris Fruité.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Informations about the Domaine Dìmìnoît
The Domaine Dìmìnoît is one of of the world's great estates. It offers 14 wines for sale in the of Coteaux du Pont du Gard to come and discover on site or to buy online.
The wine region of Coteaux du Pont du Gard
The wine region of Coteaux du Pont du Gard is located in the region of Pays d'Oc of Vin de Pays of France. Wineries and vineyards like the Domaine de la Patience or the Château Mourgues du Grès produce mainly wines red, white and pink. The most planted grape varieties in the region of Coteaux du Pont du Gard are Chardonnay, Merlot and Viognier, they are then used in wines in blends or as a single variety. On the nose of Coteaux du Pont du Gard often reveals types of flavors of oaky, cherry or vegetal and sometimes also flavors of melon, cheese or leather.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.