Winery Geoffrey de Noüel - Belle Vue

Winery Geoffrey de NoüelBelle Vue

The Belle Vue of Winery Geoffrey de Noüel is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Geoffrey de Noüel's Belle Vue.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Falanghina

Lively, aromatic dry whites with a pale golden robe, an elegant palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia, honeysuckle), white-fleshed fruits (apple, pear) and volcanic mineral notes. Refreshing Mediterranean profile. Star of Falanghina del Sannio DOP and signature of the Vesuvian coast. Native Italian variety from Campania, one of the oldest in southern Italy (Roman era).

Informations about the Winery Geoffrey de Noüel

The winery offers 12 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Vin de France

The Winery Geoffrey de Noüel is one of of the world's greatest estates. It offers 10 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 200000 of of France wines
In the top 3000 of of Vin de France wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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