Winery LoSance - Brut Nature

Winery LoSanceBrut Nature

The Brut Nature of Winery LoSance is a wine from the region of Mendoza.
This wine generally goes well with
The Brut Nature of the Winery LoSance is in the top 0 of wines of Mendoza.

Details and technical informations about Winery LoSance's Brut Nature.

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

Discover the grape variety: Rougeon

Interspecific crossing obtained by Albert Seibel between 70 Jaeger and 3015 Seibel. It can still be found in the eastern part of the United States, ... practically unknown in France.

Last vintages of this wine

Brut Nature - 0
In the top 0 of of Mendoza wines
Average rating: 411110

The best vintages of Brut Nature from Winery LoSance are 0

Informations about the Winery LoSance

The winery offers 12 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Mendoza
Find the Winery LoSance on Facebook

The Winery LoSance is one of of the world's greatest estates. It offers 14 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 9000 of of Argentina wines
In the top 7500 of of Mendoza wines
In the top 25000 of wines
In the top 300000 wines of the world

The wine region of Mendoza

Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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