Winery Famille DurandLa Huaudiere
Red wine
This wine generally goes well with
Details and technical informations about Winery Famille Durand's La Huaudiere.
Discover the grape variety: Gamay de Bouze
Gamay de Bouze is a grape variety known since the 19th century. Originally from Burgundy, it is found, in increasingly small areas, in the vineyards of the Cher Valley. It was used, among other things, to add a little colour to wines that lacked it. Petit mourot, rouge de couchey or rouge de bouze are the other names for this grape variety with small bunches. Sometimes winged, these are cylindrical in shape and bear berries of varying sizes. The colour of the fruit shells, bluish black, is characteristic, as is the intense red of the leaves in autumn. The leaves come from buds that appear early. They are borne by vines that are pruned short and upright. Of average vigor, Gamay de Bouze is found in soils of low fertility. It must be protected from wood diseases and chlorosis. The vinification of the rosé juice from the pulp gives a product with notes of black fruit.
Informations about the Winery Famille Durand
The Winery Famille Durand is one of of the world's greatest estates. It offers 9 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
