Winery Famille Laurent - Le 31

Winery Famille LaurentLe 31

The Le 31 of Winery Famille Laurent is a sparkling wine from the region of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Famille Laurent's Le 31.

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

Discover the grape variety: Savatiano

This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.

Informations about the Winery Famille Laurent

The winery offers 18 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Vallée de la Loire

The Winery Famille Laurent is one of of the world's great estates. It offers 18 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 350000 of of France wines
In the top 200 of of Loire Valley wines
In the top 150000 of sparkling wines
In the top 1500000 wines of the world

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.

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