Winery Jean-Philippe Vanstals - Renaissance

Winery Jean-Philippe VanstalsRenaissance

The Renaissance of Winery Jean-Philippe Vanstals is a wine from the region of Beaujolais.
This wine generally goes well with
The Renaissance of the Winery Jean-Philippe Vanstals is in the top 0 of wines of Beaujolais.

Details and technical informations about Winery Jean-Philippe Vanstals's Renaissance.

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

Discover the grape variety: Ravat 51

Aromatic and lively whites and sweet wines with a deep golden robe, an ample palate, with signature muscat aromas, white flowers, apricot, honey and candied citrus notes. Also as late-harvest and icewines. Grown mainly in the north-eastern United States and Canada for rigorous continental climates. French grey hybrid obtained by Jean-François Ravat in the early 20th century, also known as Vignoles in the United States.

Informations about the Winery Jean-Philippe Vanstals

The winery offers 2 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Beaujolais

The Winery Jean-Philippe Vanstals is one of of the world's greatest estates. It offers 2 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 300000 of of France wines
In the top 9500 of of Beaujolais wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Beaujolais

Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.

The word of the wine: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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