Winery Francis Thomas - Tradition Brut

Winery Francis ThomasTradition Brut

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Tradition Brut of Winery Francis Thomas is a red wine from the region of Champagne.
This wine generally goes well with

Details and technical informations about Winery Francis Thomas's Tradition Brut.

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

Discover the grape variety: Petit Bouschet

Crossbreeding carried out in 1829 by Louis Bouschet de Bernard (father of Henri Bouschet, also known for his numerous varieties) between the aramon and the teinturier. It was practically multiplied all over the world. Today, it is an extinct grape variety and can only be found in a few private or public collections and conservatories.

Informations about the Winery Francis Thomas

The winery offers 5 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 Champagne

The Winery Francis Thomas is one of of the world's greatest estates. It offers 6 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 150000 of of France wines
In the top 10000 of of Champagne wines
In the top 250000 of red wines
In the top 450000 wines of the world

The wine region of Champagne

Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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