Winery Guillou Albert - Perles du Port Brut

Winery Guillou AlbertPerles du Port Brut

The Perles du Port Brut of Winery Guillou Albert is a wine from the region of Loire Valley.
This wine generally goes well with
The Perles du Port Brut of the Winery Guillou Albert is in the top 0 of wines of Loire Valley.

Details and technical informations about Winery Guillou Albert's Perles du Port Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Fel

Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.

Informations about the Winery Guillou Albert

The winery offers 7 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Vallée de la Loire

The Winery Guillou Albert is one of of the world's greatest estates. It offers 6 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 300000 of of France wines
In the top 25000 of of Loire Valley wines
In the top 100000 of wines
In the top 1500000 wines of the world

The wine region of Loire Valley

The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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