Winery Julien Felix et Freres - Alifer Berman Selection

Winery Julien Felix et FreresAlifer Berman Selection

The Alifer Berman Selection of Winery Julien Felix et Freres is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Julien Felix et Freres's Alifer Berman Selection.

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

Discover the grape variety: Prunelard

Structured, colourful reds with a dark ruby hue, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), plum, sloe (hence its name), black cherry, spices and balsamic notes. Fine ageing potential. Once nearly extinct, rediscovered and preserved for its genetic value: biological parent of malbec. Grown by a handful of Gaillac winemakers in Gaillac AOC. Native French variety from the South-West, ancestral identity.

Informations about the Winery Julien Felix et Freres

The winery offers 46 different wines.
Its wines get an average rating of 3.3.
It is in the top 1892 of the best estates in the region
It is located in Vin de France

The Winery Julien Felix et Freres is one of wineries to follow in Vin de France.. It offers 45 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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