Winery La Guyennoise - Maison Benne Nuit

Winery La GuyennoiseMaison Benne Nuit

The Maison Benne Nuit of Winery La Guyennoise is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery La Guyennoise's Maison Benne Nuit.

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

Discover the grape variety: Traminette

Interspecific crossing between 23416 Joannès Seyve (4.825 Bertille Seyve x 7053 Seibel) and the gewurztraminer obtained in 1965 by Herb Barrett of the University of Illinois (United States) and selected by the Experimental Station of Cornell University in Geneva (United States) In this country, it can be found in many wine-producing regions, as well as in Canada and Germany, but it is virtually unknown in France.

Informations about the Winery La Guyennoise

The winery offers 757 different wines.
Its wines get an average rating of 3.5.
It is in the top 3646 of the best estates in the region
It is located in Vin de France

The Winery La Guyennoise is one of wineries to follow in Vin de France.. It offers 675 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

Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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