Domaine de Sulauze - Blanc de Blancs Methode Traditionnelle

Domaine de SulauzeBlanc de Blancs Methode Traditionnelle

Wine of France Sparkling wine of Provence of France
The Blanc de Blancs Methode Traditionnelle of Domaine de Sulauze is a sparkling wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Domaine de Sulauze's Blanc de Blancs Methode Traditionnelle.

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

Discover the grape variety: Cornalin

Structured, elegant age-worthy reds with a deep ruby robe, fine tannins and an ample palate with fine acidity, showing signature aromas of red fruits (cherry, raspberry), spices, violet and leather notes. Characteristic alpine profile. Star of the great Valaisan reds, producing age-worthy wines on the sun-drenched slopes of the Swiss Rhône valley. Autochtone black variety of Valais, Switzerland, identical to Rouge du Pays.

Informations about the Domaine de Sulauze

The winery offers 31 different wines.
Its wines get an average rating of 4.
It is in the top 30 of the best estates in the region
It is located in Provence
Find the Domaine de Sulauze on Facebook

The Domaine de Sulauze is one of of the world's great estates. It offers 30 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 300000 of of France wines
In the top 8500 of of Provence wines
In the top 100000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Provence

World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.

The word of the wine: Stirring (champagne)

Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.

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