Winery Grange de Bouys - Florence Rosé

Winery Grange de BouysFlorence Rosé

The Florence Rosé of Winery Grange de Bouys is a pink wine from the region of Vin de France.
This wine generally goes well with beef, lamb or mature and hard cheese.

Details and technical informations about Winery Grange de Bouys's Florence Rosé.

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

Discover the grape variety: Blauburgunder

Elegant, structured reds with a clear to deep ruby colour, silky tannins and a smooth palate, showing signature aromas of red fruits (cherry, raspberry, strawberry), forest floor, mushroom, gentle spices and vanilla from oak ageing. Good ageing potential. Produces great wines in German-speaking regions — Germany (Baden-Württemberg, Palatinate), Austria, northern Italy (Südtirol) and German-speaking Switzerland. German and Austrian synonym for Pinot Noir.

Informations about the Winery Grange de Bouys

The winery offers 9 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Vin de France

The Winery Grange de Bouys is one of of the world's greatest estates. It offers 7 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 3500 of of Vin de France wines
In the top 35000 of pink wines
In the top 750000 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: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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