Winery Dubard - Le Pech de Neyrat Sauvignon Blanc

Winery DubardLe Pech de Neyrat Sauvignon Blanc

The Le Pech de Neyrat Sauvignon Blanc of Winery Dubard is a white wine from the region of Vin de France.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Dubard's Le Pech de Neyrat Sauvignon Blanc.

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

Discover the grape variety: Seyval

Lively, simple and fruity whites with a pale golden colour, an airy palate with preserved acidity, and discreet aromas of citrus, white-fleshed fruits and white flowers. Also used in sparkling bases. Disease-resistant and cold-hardy. Grown in the United Kingdom, Canada (Québec) and the north-eastern United States for northern climates. Family of French hybrid varieties developed by Bertille Seyve in Bourgoin-Jallieu (Isère), the best known being Seyval Blanc.

Informations about the Winery Dubard

The winery offers 41 different wines.
Its wines get an average rating of 4.
This winery is part of the Vignobles Dubard.
It is in the top 94 of the best estates in the region
It is located in Vin de France

The Winery Dubard is one of of the world's great estates. It offers 22 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France

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: Pruine

A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.

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