Winery Jean d'Aosque - Sauvignon

Winery Jean d'AosqueSauvignon

The Sauvignon of Winery Jean d'Aosque is a white wine from the region of Pays d'Oc.
This wine generally goes well with vegetarian, poultry or lean fish.

Details and technical informations about Winery Jean d'Aosque's Sauvignon.

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

Discover the grape variety: Sabalkanskoï

It is believed to be native to the Black Sea coast or the Azov Sea in the Balkans. It can be found in the United States, Australia, North Africa, Egypt, Turkey, Italy, etc. It is virtually unknown in France, perhaps because it matures too late and with difficulty.

Last vintages of this wine

Sauvignon - 0
In the top 100 of of Pays d'Oc wines
Average rating: 311100

The best vintages of Sauvignon from Winery Jean d'Aosque are 0

Informations about the Winery Jean d'Aosque

The winery offers 17 different wines.
Its wines get an average rating of 3.3.
It is in the top 20 of the best estates in the region
It is located in Pays d'Oc

The Winery Jean d'Aosque is one of of the world's great estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.

Top wine Pays d'Oc
In the top 350000 of of France wines
In the top 20000 of of Pays d'Oc wines
In the top 450000 of white wines
In the top 1500000 wines of the world

The wine region of Pays d'Oc

Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.

The word of the wine: De-vatting

Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.

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