Winery Michel Henri & Nadia Tiroul - Mazetier Rosé Moelleux

Winery Michel Henri & Nadia TiroulMazetier Rosé Moelleux

The Mazetier Rosé Moelleux of Winery Michel Henri & Nadia Tiroul is a sweet wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Michel Henri & Nadia Tiroul's Mazetier Rosé Moelleux.

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

Discover the grape variety: Xarello

Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.

Informations about the Winery Michel Henri & Nadia Tiroul

The winery offers 54 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Vin de France
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The Winery Michel Henri & Nadia Tiroul is one of of the world's great estates. It offers 38 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 250000 of of France wines
In the top 4500 of of Vin de France wines
In the top 35000 of sweet wines
In the top 1000000 wines of the world

The wine region of Vin de France

Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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