Winery Gilles BonnefoySauvígnon Grís et Blanc de Madone Vignes sur Volcan
White wine
This wine generally goes well with
Details and technical informations about Winery Gilles Bonnefoy's Sauvígnon Grís et Blanc de Madone Vignes sur Volcan.
Discover the grape variety: Hibou noir
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Sauvígnon Grís et Blanc de Madone Vignes sur Volcan from Winery Gilles Bonnefoy are 2016, 2018
Informations about the Winery Gilles Bonnefoy
The Winery Gilles Bonnefoy is one of of the world's greatest estates. It offers 15 wines for sale in the of Urfe to come and discover on site or to buy online.
The wine region of Urfe
The wine region of Urfe is located in the region of Val de Loire of Vin de Pays of France. Wineries and vineyards like the Domaine des Pothiers or the Domaine des Pothiers produce mainly wines white, red and sweet. The most planted grape varieties in the region of Urfe are Chardonnay, Gamay noir and Viognier, they are then used in wines in blends or as a single variety. On the nose of Urfe often reveals types of flavors of butter, honey or earth and sometimes also flavors of microbio, oak or citrus.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
