Winery Duport de Dumas - Marc du Bugey

Winery Duport de DumasMarc du Bugey

The Marc du Bugey of Winery Duport de Dumas is a sweet wine from the region of Bugey of Savoie.
This wine generally goes well with

Details and technical informations about Winery Duport de Dumas's Marc du Bugey.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
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 Winery Duport de Dumas

The winery offers 12 different wines.
Its wines get an average rating of 3.5.
It is in the top 1345 of the best estates in the region
It is located in Bugey in the region of Savoie

The Winery Duport de Dumas is one of wineries to follow in Bugey.. It offers 12 wines for sale in the of Bugey to come and discover on site or to buy online.

Top wine Savoie

The wine region of Bugey

Bugey is a wine region in the Ain department of eastern France. The Bugey appellation covers red, white, rosé and Sparkling wines from a range of Grape varieties. The more specific Roussette du Bugey appellation applies to the Rich white wines produced in the region from the Altesse grape. The area covers the Southern limits of the Jura mountain range, which also includes the Jura wine region to the North.


The wine region of Savoie

Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.

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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