Winery Les Vignerons de Taradeau - Cuvée 1924

Winery Les Vignerons de TaradeauCuvée 1924

The Cuvée 1924 of Winery Les Vignerons de Taradeau is a red wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Winery Les Vignerons de Taradeau's Cuvée 1924.

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

Discover the grape variety: Christmas rose

Obtained in 1980 in the United States (California) by Harold P. Olmo and Albert T. Koyama by crossing S44-35c with 9117D. - Synonymy: no synonyms known to date (all the synonyms of the grape varieties, click here!).

Informations about the Winery Les Vignerons de Taradeau

The winery offers 30 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Provence

The Winery Les Vignerons de Taradeau is one of of the world's greatest estates. It offers 30 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 150000 of of France wines
In the top 4500 of of Provence wines
In the top 300000 of red wines
In the top 500000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

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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