Domaine du Haut PressoirCôteaux du Layon Rablay
Red wine
This wine generally goes well with
Details and technical informations about Domaine du Haut Pressoir's Côteaux du Layon Rablay.
Discover the grape variety: Khikhvi
A very old variety grown most often in Kakhetia (Georgia). It can also be found in Moldavia, Ukraine, Dagestan, Central Asia... almost unknown in France.
Informations about the Domaine du Haut Pressoir
The Domaine du Haut Pressoir is one of of the world's greatest estates. It offers 11 wines for sale in the of Côteaux du Layon to come and discover on site or to buy online.
The wine region of Côteaux du Layon
The wine region of Côteaux du Layon is located in the region of Centre Loire of Loire Valley of France. Wineries and vineyards like the Domaine Baumard or the Domaine Moulin Touchais produce mainly wines white, sweet and red. The most planted grape varieties in the region of Côteaux du Layon are Chenin blanc, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Côteaux du Layon often reveals types of flavors of pineapple, smoke or plum and sometimes also flavors of coffee, vanilla or strawberries.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
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.
