Domaine Preignes le Vieux - Maison Robert Vic - Maylong Rosé

Domaine Preignes le Vieux - Maison Robert VicMaylong Rosé

The Maylong Rosé of Domaine Preignes le Vieux - Maison Robert Vic is a pink wine from the region of Pays d'Oc.
This wine generally goes well with

Details and technical informations about Domaine Preignes le Vieux - Maison Robert Vic's Maylong Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Tibouren

Tibouren noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tibouren noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Domaine Preignes le Vieux - Maison Robert Vic

The winery offers 190 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Preignes - Robert Vic.
It is in the top 130 of the best estates in the region
It is located in Pays d'Oc
Find the Domaine Preignes le Vieux - Maison Robert Vic on Facebook and on Twitter

The Domaine Preignes le Vieux - Maison Robert Vic is one of wineries to follow in Pays d'Oc.. It offers 189 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.

Top wine Pays d'Oc

The wine region of Pays d'Oc

Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.

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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