Winery Michel Fagot - Ratafia

Winery Michel FagotRatafia

Wine of France Natural sweet wine of Champagne of France
The Ratafia of Winery Michel Fagot is a natural sweet wine from the region of Champagne.
This wine generally goes well with

Details and technical informations about Winery Michel Fagot's Ratafia.

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

Discover the grape variety: Esther

Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.

Informations about the Winery Michel Fagot

The winery offers 15 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Champagne
Find the Winery Michel Fagot on Facebook

The Winery Michel Fagot is one of of the world's great estates. It offers 15 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 200000 of of France wines
In the top 20000 of of Champagne wines
In the top 8000 of natural sweet wines
In the top 750000 wines of the world

The wine region of Champagne

Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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