Winery Lambert de Seyssel - Royal Rubis

Winery Lambert de SeysselRoyal Rubis

Wine of France Sparkling wine of Savoie of France
The Royal Rubis of Winery Lambert de Seyssel is a sparkling wine from the region of Savoie.
This wine generally goes well with
The Royal Rubis of the Winery Lambert de Seyssel is in the top 20 of wines of Savoie.

Details and technical informations about Winery Lambert de Seyssel's Royal Rubis.

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

Discover the grape variety: Raisaine

Most certainly Ardéchoise, formerly cultivated in the region of Privas, Aubenas, Joyeuse and Largentière. It is the result of a natural intra-specific crossing between the black ribier and the red grec. Today, Raisaine is totally absent from the vineyards and is therefore in danger of disappearing, although it is listed in the Official Catalogue of Wine Grapes, list A.

Informations about the Winery Lambert de Seyssel

The winery offers 25 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Savoie
Find the Winery Lambert de Seyssel on Facebook

The Winery Lambert de Seyssel is one of of the world's great estates. It offers 22 wines for sale in the of Savoie to come and discover on site or to buy online.

Top wine Savoie
In the top 300000 of of France wines
In the top 35 of of Savoie wines
In the top 150000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Savoie

Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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