Les Cave des Vignerons Réunis du GrésivaudanEtraire de la Dhuy
Red wine
This wine generally goes well with
Details and technical informations about Les Cave des Vignerons Réunis du Grésivaudan's Etraire de la Dhuy.
Discover the grape variety: Madeleine-Sylvaner
Aromatic, lively dry whites with a pale golden robe, a supple palate with preserved acidity, and signature muscat-like aromas, white flowers and citrus notes. Early-ripening and productive. Grown on small areas in Germany and England, well adapted to northern viticultural climates. German white variety obtained in 1932 at Alzey by Georg Scheu (Madeleine angevine × Sylvaner).
Informations about the Les Cave des Vignerons Réunis du Grésivaudan
The Les Cave des Vignerons Réunis du Grésivaudan is one of of the world's greatest estates. It offers 5 wines for sale in the of Isere to come and discover on site or to buy online.
The wine region of Isere
IGP of the Alpine foothills (Chartreuse, Belledonne, Vercors, glacial moraine terraces and draining clay-limestone scree, marked thermal amplitude). Verdesse and Jacquère are the native signature whites with mineral notes, white flowers and citrus; Chardonnay and Viognier as complements. Mondeuse Noire, Persan and Étraire de la Dui are the native signature reds; Pinot Noir and Syrah as complements. Coteaux du Grésivaudan since 1981, IGP status from 2011.
The wine region of Comtés Rhodaniens
Regional IGP (1989) covering 9 departments of the Rhône valley and Alpine foothills (Ardèche, Drôme, Isère, Savoie, Loire), hillside vineyards at 250-600 m. Syrah and Gamay are the signature reds with red and black fruit notes, pepper and violet, supple tannins — accessible and enjoyable style. Viognier, Marsanne and Roussanne for aromatic whites with apricot, peach, white flowers and honeyed notes. Taut Chardonnay and fine Pinot Noir on cooler zones.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
