Winery Terre des 2 Sources - Empreintes Rosé

Winery Terre des 2 SourcesEmpreintes Rosé

The Empreintes Rosé of Winery Terre des 2 Sources is a pink wine from the region of Languedoc-Roussillon.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.

Details and technical informations about Winery Terre des 2 Sources's Empreintes Rosé.

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

Discover the grape variety: Muscat de Roussé

Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).

Informations about the Winery Terre des 2 Sources

The winery offers 29 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Languedoc-Roussillon
Find the Winery Terre des 2 Sources on Facebook and on Twitter

The Winery Terre des 2 Sources is one of of the world's great estates. It offers 27 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon
In the top 250000 of of France wines
In the top 30000 of of Languedoc-Roussillon wines
In the top 45000 of pink wines
In the top 900000 wines of the world

The wine region of Languedoc-Roussillon

Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.

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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