Domaine du Vieux Noyer - Le Vin

Domaine du Vieux NoyerLe Vin

The Le Vin of Domaine du Vieux Noyer is a red wine from the region of Vin de France.
This wine generally goes well with
The Le Vin of the Domaine du Vieux Noyer is in the top 10 of wines of Vin de France.

Details and technical informations about Domaine du Vieux Noyer's Le Vin.

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

Discover the grape variety: Blütenmuskateller

Aromatic, sweet and sparkling whites with a pale golden robe, perfumed palate and fresh acidity; muscat-like aromas (fresh grape, flowers) more subtle than classic muscats. Resistant to downy and powdery mildew. Grown in central and eastern Europe and Australia for sweet aromatic wines. White hybrid bred in Russia in 1947 (severnyj × muscat blanc à petits grains).

Informations about the Domaine du Vieux Noyer

The winery offers 18 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Vin de France
Find the Domaine du Vieux Noyer on Facebook

The Domaine du Vieux Noyer is one of of the world's great estates. It offers 14 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 350000 of of France wines
In the top 30 of of Vin de France wines
In the top 650000 of red wines
In the top 1500000 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: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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