Vignerons des Pierres Dorees - Terrasse des Pierres Dorées Beaujolais Blanc

Vignerons des Pierres DoreesTerrasse des Pierres Dorées Beaujolais Blanc

The Terrasse des Pierres Dorées Beaujolais Blanc of Vignerons des Pierres Dorees is a white wine from the region of Beaujolais.
This wine generally goes well with

Details and technical informations about Vignerons des Pierres Dorees's Terrasse des Pierres Dorées Beaujolais Blanc.

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

Discover the grape variety: Terret Blanc

Lively, structured dry whites with a pale golden robe, a taut palate and preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers (hawthorn), green apple, Mediterranean herbs and saline notes. A refreshing, sun-drenched profile. A traditional component of Picpoul de Pinet AOC blends and Languedoc whites. The white-skinned mutation of Terret, an indigenous French variety from the Mediterranean Languedoc.

Informations about the Vignerons des Pierres Dorees

The winery offers 51 different wines.
Its wines get an average rating of 3.6.
It is in the top 35 of the best estates in the region
It is located in Beaujolais

The Vignerons des Pierres Dorees is one of of the world's great estates. It offers 53 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 300000 of of France wines
In the top 8000 of of Beaujolais wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Beaujolais

Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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