Winery Guilbaud Frères - Caprice Chardonnay - Melon

Winery Guilbaud FrèresCaprice Chardonnay - Melon

The Caprice Chardonnay - Melon of Winery Guilbaud Frères is a white wine from the region of Loire Valley.
This wine is a blend of 2 varietals which are the Chardonnay and the Melon.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Guilbaud Frères's Caprice Chardonnay - Melon.

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

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Informations about the Winery Guilbaud Frères

The winery offers 41 different wines.
Its wines get an average rating of 3.7.
It is in the top 40 of the best estates in the region
It is located in Vallée de la Loire

The Winery Guilbaud Frères is one of of the world's great estates. It offers 39 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 350000 of of France wines
In the top 30000 of of Loire Valley wines
In the top 450000 of white wines
In the top 1500000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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