Winery Famille Déramé - Perles de Mer Brut

Winery Famille DéraméPerles de Mer Brut

The Perles de Mer Brut of Winery Famille Déramé is a sparkling wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Famille Déramé's Perles de Mer Brut.

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

Discover the grape variety: Cabernet-Cantor

Colourful and simply fruity reds with a deep purple hue, supple tannins and an ample palate with preserved acidity, featuring signature aromas of black fruits (blackcurrant, blackberry), green pepper and herbaceous notes reminiscent of Cabernet. Productive and resistant. Grown in Germany, Belgium and the United Kingdom for northern organic vineyards. German black hybrid grape obtained in 1987 at Geilweilerhof, a disease-resistant crossing involving Cabernet Sauvignon.

Informations about the Winery Famille Déramé

The winery offers 14 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Vin de France
Find the Winery Famille Déramé on Facebook

The Winery Famille Déramé is one of of the world's great estates. It offers 6 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 350000 of of France wines
In the top 650 of of Vin de France wines
In the top 150000 of sparkling wines
In the top 1500000 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: 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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