Winery Laurent & Celine Notton - Bourgogne Chitry Rosé

Winery Laurent & Celine NottonBourgogne Chitry Rosé

The Bourgogne Chitry Rosé of Winery Laurent & Celine Notton is a pink wine from the region of Burgundy.
This wine generally goes well with

Details and technical informations about Winery Laurent & Celine Notton's Bourgogne Chitry Rosé.

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

Discover the grape variety: Merzling

A cross between Seyval and FR 375-52 (Riesling x Pinot Gris or Rülander) obtained in Germany in 1960 by Johannes Zimmermann. It can be found in Denmark, Belgium, Switzerland, Lithuania, the Czech Republic, etc. In France, it is practically unknown.

Informations about the Winery Laurent & Celine Notton

The winery offers 6 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Bourgogne
Find the Winery Laurent & Celine Notton on Facebook

The Winery Laurent & Celine Notton is one of of the world's greatest estates. It offers 5 wines for sale in the of Burgundy to come and discover on site or to buy online.

Top wine Burgundy
In the top 250000 of of France wines
In the top 45000 of of Burgundy wines
In the top 45000 of pink wines
In the top 850000 wines of the world

The wine region of Burgundy

Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.

The word of the wine: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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