Winery Frédéric Moreau - Le Clos De La Cave Vendanges Manuelles

Winery Frédéric MoreauLe Clos De La Cave Vendanges Manuelles

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Le Clos De La Cave Vendanges Manuelles of Winery Frédéric Moreau is a red wine from the region of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Frédéric Moreau's Le Clos De La Cave Vendanges Manuelles.

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

Discover the grape variety: Merzling

Aromatic, fresh whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of exotic fruits (pineapple, mango), white flowers (elderflower, acacia), citrus and muscat notes. Modern profile, best drunk young. Disease-resistant hybrid grape, a driver of organic viticulture in central Europe and parent of Bronner. German white hybrid created in 1960 in Freiburg (Seyve-Villard × (Riesling × Pinot Gris)).

Informations about the Winery Frédéric Moreau

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Vallée de la Loire

The Winery Frédéric Moreau is one of of the world's greatest estates. It offers 9 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 200000 of of France wines
In the top 150 of of Loire Valley wines
In the top 400000 of red wines
In the top 700000 wines of the world

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: 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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