Winery Mianet - Rosé Brut

Winery MianetRosé Brut

The Rosé Brut of Winery Mianet is a wine from the region of Vino da Tavola.
This wine generally goes well with
The Rosé Brut of the Winery Mianet is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Mianet's Rosé Brut.

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

Discover the grape variety: Gibert

An ancient grape variety found in the Lot department. A.D.N. analyses processed by specific software (U.M.R.-A.G.A.P. Montpellier) have indicated that it is the result of a cross between côt and colombaud. Today, no longer present in the vineyard, it is on the verge of extinction, registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Mianet

The winery offers 13 different wines.
Its wines get an average rating of 3.4.
It is in the top 10 of the best estates in the region
It is located in Vino da Tavola

The Winery Mianet is one of of the world's greatest estates. It offers 10 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 200000 of of Italy wines
In the top 35000 of of Vino da Tavola wines
In the top 100000 of wines
In the top 1500000 wines of the world

The wine region of Vino da Tavola

Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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