Winery Jean-Baptiste Giraudy - Vacqueyras

Winery Jean-Baptiste GiraudyVacqueyras

The Vacqueyras of Winery Jean-Baptiste Giraudy is a red wine from the region of Rhône septentrional of Rhone Valley.
This wine generally goes well with beef, game (deer, venison) or lamb.

Details and technical informations about Winery Jean-Baptiste Giraudy's Vacqueyras.

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

Discover the grape variety: Diolinoir

Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).

Informations about the Winery Jean-Baptiste Giraudy

The winery offers 0 different wines.
It is in the top 1808 of the best estates in the region
It is located in Rhône septentrional in the region of Rhone Valley

The Winery Jean-Baptiste Giraudy is one of wineries to follow in Rhône septentrional.. It offers 1 wines for sale in the of Rhône septentrional to come and discover on site or to buy online.

Top wine Rhone Valley

The wine region of Rhône septentrional

Côtes du Rhône is a regional appellation in the Rhône Valley in eastern France. It applies to red, rosé and white wines, and includes more than 170 villages. The area follows the course of the Rhône southward for 125 miles (200 km) from Saint-Cyr-sur-le-Rhône to Avignon. A small portion of the wines in the appellation are white wines.


The wine region of Rhone Valley

The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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