Winery Guy Brunot - Ratafia de La Champagne

Winery Guy BrunotRatafia de La Champagne

Wine of France Natural sweet wine of Champagne of France
The Ratafia de La Champagne of Winery Guy Brunot is a natural sweet wine from the region of Champagne.
This wine generally goes well with

Details and technical informations about Winery Guy Brunot's Ratafia de La Champagne.

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

Discover the grape variety: Cortese

A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.

Informations about the Winery Guy Brunot

The winery offers 9 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Champagne
Find the Winery Guy Brunot on Facebook

The Winery Guy Brunot is one of of the world's greatest estates. It offers 9 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 200000 of of France wines
In the top 20000 of of Champagne wines
In the top 8500 of natural sweet wines
In the top 750000 wines of the world

The wine region of Champagne

Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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