La Cave à Janot - Jean Dubien - Cuvée Janette

La Cave à Janot - Jean DubienCuvée Janette

The Cuvée Janette of La Cave à Janot - Jean Dubien is a red wine from the region of Rhone Valley.
This wine generally goes well with

Details and technical informations about La Cave à Janot - Jean Dubien's Cuvée Janette.

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

Discover the grape variety: Nero d'Avola

Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.

Informations about the La Cave à Janot - Jean Dubien

The winery offers 7 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Vallée du Rhône

The La Cave à Janot - Jean Dubien is one of of the world's greatest estates. It offers 7 wines for sale in the of Rhone Valley to come and discover on site or to buy online.

Top wine Rhone Valley
In the top 250000 of of France wines
In the top 25000 of of Rhone Valley wines
In the top 500000 of red wines
In the top 900000 wines of the world

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: Anthocyanins

Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.

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