Winery Les Terriens - Viognier

Winery Les TerriensViognier

The Viognier of Winery Les Terriens is a white wine from the region of Rhone Valley.
This wine generally goes well with pork, poultry or game (deer, venison).

Details and technical informations about Winery Les Terriens's Viognier.

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

Discover the grape variety: Viognier

White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.

Informations about the Winery Les Terriens

The winery offers 15 different wines.
Its wines get an average rating of 4.1.
It is in the top 15 of the best estates in the region
It is located in Vallée du Rhône
Find the Winery Les Terriens on Facebook

The Winery Les Terriens is one of of the world's great estates. It offers 14 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 350000 of of France wines
In the top 30000 of of Rhone Valley wines
In the top 450000 of white wines
In the top 1500000 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: De-vatting

Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.

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