Winery Les Vigne de BabassGroll'n Roll
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Groll'n Roll of Winery Les Vigne de Babass in the region of Loire Valley often reveals types of flavors of earthy, blackberry or red fruit and sometimes also flavors of strawberries, licorice or plum.
Details and technical informations about Winery Les Vigne de Babass's Groll'n Roll.
Discover the grape variety: Grolleau
Grolleau noir is a grape variety that originated in France (Loire 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 large bunches of grapes of medium size. Grolleau noir can be found in several vineyards: Loire Valley, South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Groll'n Roll from Winery Les Vigne de Babass are 2019, 2017, 2018, 2011 and 2016.
Informations about the Winery Les Vigne de Babass
The Winery Les Vigne de Babass is one of of the world's greatest estates. It offers 9 wines for sale in the of Basse Loire to come and discover on site or to buy online.
The wine region of Basse Loire
The Loire Valley is a key wine region. .
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
