Arbane blanc is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arbane blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Champagne, Jura, Provence & Corsica, Rhone Valley.

Informations about the Winery Jean-Claude Ramonet

The winery offers 37 different wines.

Its wines get an average rating of 4.2.

It is in the top 35 of the best estates in the region

It is located in Bouzéron in the region of Burgundy

The Winery Jean-Claude Ramonet is one of of the world's great estates. It offers 48 wines for sale in the of Bouzéron to come and discover on site or to buy online.

In the top 300000 of of France wines

In the top 15000 of of Bouzéron wines

In the top 550000 of red wines

In the top 1500000 wines of the world

The wine region of Bouzéron

The wine region of Bouzéron is located in the region of Côte Chalonnaise of Burgundy of France. Wineries and vineyards like the Domaine Jean-Claude Ramonet or the Louis Jadot - Domaine Gagey produce mainly wines white and red. The most planted grape varieties in the region of Bouzéron are Aligoté, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Bouzéron often reveals types of flavors of grapefruit, chalk or toasty and sometimes also flavors of brioche, almonds or cheese.

The wine region of Burgundy

Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.