Winery Les Viticulteurs Reunis À Sigoules - Bergerac

Winery Les Viticulteurs Reunis À SigoulesBergerac

The Bergerac of Winery Les Viticulteurs Reunis À Sigoules is a red wine from the region of South West.
This wine generally goes well with

Details and technical informations about Winery Les Viticulteurs Reunis À Sigoules's Bergerac.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Pinot grigio

Crisp, light dry whites with a pale, sometimes copper-tinged robe, slender palate and fresh acidity, showing delicate aromas of citrus (lemon, grapefruit), green apple, pear, white flowers, almond and mineral notes. Refreshing profile. Absolute star of northern Italy: Pinot Grigio delle Venezie DOC, Friuli Colli Orientali DOC, Alto Adige DOC and Trentino DOC. Italian synonym for Burgundy's pinot gris (grey mutation of pinot noir), one of Italy's most exported whites.

Informations about the Winery Les Viticulteurs Reunis À Sigoules

The winery offers 19 different wines.
Its wines get an average rating of 3.2.
It is in the top 10 of the best estates in the region
It is located in Sud-Ouest

The Winery Les Viticulteurs Reunis À Sigoules is one of of the world's greatest estates. It offers 9 wines for sale in the of South West to come and discover on site or to buy online.

Top wine South West
In the top 300000 of of France wines
In the top 3500 of of South West wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of South West

French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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