Domaine Revel - Ratafia

Domaine RevelRatafia

Wine of France Natural sweet wine of South West of France
The Ratafia of Domaine Revel is a natural sweet wine from the region of South West.
This wine generally goes well with
The Ratafia of the Domaine Revel is in the top 40 of wines of South West.

Details and technical informations about Domaine Revel's Ratafia.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
16°
Allergens
Contains sulfites

Discover the grape variety: Fantasy seedless

Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.

Informations about the Domaine Revel

The winery offers 2 different wines.
Its wines get an average rating of 3.
It is in the top 3 of the best estates in the region
It is located in Sud-Ouest

The Domaine Revel is one of of the world's greatest estates. It offers 2 wines for sale in the of South West to come and discover on site or to buy online.

Top wine South West
In the top 300000 of of France wines
In the top 60 of of South West wines
In the top 15000 of natural sweet wines
In the top 1500000 wines of the world

The wine region of South West

The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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