Domaine Recerca - Cannibal Oxy

Domaine RecercaCannibal Oxy

The Cannibal Oxy of Domaine Recerca is a wine from the region of Vin de France.
This wine generally goes well with
The Cannibal Oxy of the Domaine Recerca is in the top 0 of wines of Vin de France.

Details and technical informations about Domaine Recerca's Cannibal Oxy.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Blanc Cardon

Simple and fresh dry whites, pale golden colour, supple mouth with moderate acidity, with understated aromas of citrus and southern white flowers. Discreet rustic profile. Almost extinct commercially, preserved in INRAE varietal collections. Testifies to the ampelographic diversity of the old southern vineyard. Rare French white grape formerly grown in the South.

Informations about the Domaine Recerca

The winery offers 12 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Vin de France

The Domaine Recerca is one of of the world's greatest estates. It offers 7 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 200000 of of France wines
In the top 3500 of of Vin de France wines
In the top 200000 of wines
In the top 700000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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