Winery Gilbert Chon - Melon

Winery Gilbert ChonMelon

The Melon of Winery Gilbert Chon is a white wine from the region of Basse Loire of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Gilbert Chon's Melon.

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

Discover the grape variety: Premetta

Light, delicate high-altitude reds with a clear ruby colour, silky tannins and an airy palate, with signature aromas of small red fruits (wild strawberry, raspberry), gentle spices and alpine floral notes. Often vinified as a single variety. A signature wine of the high-altitude Aosta Valley, typical expression of an alpine mountain terroir. Black variety from the Aosta Valley, also called Prié rouge, the red counterpart of Prié blanc.

Informations about the Winery Gilbert Chon

The winery offers 39 different wines.
Its wines get an average rating of 3.5.
It is in the top 3201 of the best estates in the region
It is located in Basse Loire in the region of Loire Valley

The Winery Gilbert Chon is one of wineries to follow in Basse Loire.. It offers 34 wines for sale in the of Basse Loire to come and discover on site or to buy online.

Top wine Loire Valley

The wine region of Basse Loire

IGP designation in the Pays Nantais (Loire-Atlantique), gneiss, mica-schist and granite draining soils, mild humid oceanic climate between Nantes and the Atlantic. Folle Blanche and Chardonnay are the signature whites: mineral with citrus and oceanic tension, delicate fruit. Melon de Bourgogne is the historic companion of Muscadet. Gamay for fruity rosé.


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: Malic (acid)

An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.

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