Guilde des Vignerons - Fleur d'Argens Rosé

Guilde des VigneronsFleur d'Argens Rosé

The Fleur d'Argens Rosé of Guilde des Vignerons is a pink wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Guilde des Vignerons's Fleur d'Argens Rosé.

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

Discover the grape variety: Furmint

Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.

Informations about the Guilde des Vignerons

The winery offers 20 different wines.
Its wines get an average rating of 3.6.
It is in the top 15 of the best estates in the region
It is located in Provence

The Guilde des Vignerons is one of of the world's great estates. It offers 18 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 350000 of of France wines
In the top 2500 of of Provence wines
In the top 80000 of pink wines
In the top 1500000 wines of the world

The wine region of Provence

World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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