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 Gourgueil

The winery offers 4 different wines.

Its wines get an average rating of 3.9.

It is in the top 5 of the best estates in the region

It is located in Côtes de Montravel in the region of South West

The Winery Gourgueil is one of of the world's greatest estates. It offers 4 wines for sale in the of Côtes de Montravel to come and discover on site or to buy online.

In the top 300000 of of France wines

In the top 900 of of Côtes de Montravel wines

In the top 600000 of red wines

In the top 1500000 wines of the world

The wine region of Côtes de Montravel

AOC for medium-sweet whites in Bergerac (Dordogne), on slopes extending those of Saint-Émilion and Castillon: predominantly Sémillon blended with Sauvignon and Muscadelle—lively, mineral and long on the palate. Pale gold, with ripe white fruits, citrus and honeyed notes, measured residual sugar balanced by freshness. Sandy-gravelly clay soils at rather acidic pH on terraces bordering the Dordogne, low fertility and good drainage. Temperate oceanic climate moderated by the river.

The wine region of South West

French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.