Structured, elegant reds with a deep ruby hue, firm and smooth tannins and a dense palate with fresh acidity; signature aromas of red fruits (morello cherry, raspberry), dark fruits (blackberry), spices, black pepper and mineral notes. Fine ageing potential. Grown in continental Croatia, Slavonia and the Balkans for characterful dry reds. Croatian synonym for Austrian Blaufränkisch (= Hungarian Kékfrankos, German Lemberger), native Central European black grape.

Informations about the Winery Francois Prévost

The winery offers 3 different wines.

Its wines get an average rating of 4.

It is in the top 3 of the best estates in the region

It is located in Côteaux du Layon in the region of Loire Valley

The Winery Francois Prévost is one of of the world's greatest estates. It offers 4 wines for sale in the of Côteaux du Layon to come and discover on site or to buy online.

In the top 200000 of of France wines

In the top 5500 of of Côteaux du Layon wines

In the top 350000 of red wines

In the top 600000 wines of the world

The wine region of Côteaux du Layon

Loire cradle of Anjou's great sweet wines (left bank of the Layon): signature Chenin Blanc as exclusive white king — off-dry to botrytised sweet with notes of quince, apricot, candied pineapple, mango, honey, beeswax, dried fruits and a saffron touch, chiselled acidity balancing the sugar, exceptional ageing (20-50 years). "Sélection de Grains Nobles" mention at the summit. AOC (1950), ~1,400 ha across 27 villages, slaty schists, Layon mists favouring Botrytis cinerea.

The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: Fruity

A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.