Winery Michel Laval - Champagne À Boursault Brut

Winery Michel LavalChampagne À Boursault Brut

Wine of France Sparkling wine of Champagne of France
The Champagne À Boursault Brut of Winery Michel Laval is a sparkling wine from the region of Champagne.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Michel Laval's Champagne À Boursault Brut.

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

Discover the grape variety: Chichaud

It is most certainly from the Ardèche, and is not found anywhere else. It has long been confused with the cinsaut called boudalès in this region, which explains why it has the synonym tsintsao. It is said to be related to the white humagne. Today, Chichaud is on the verge of extinction, although it is registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Michel Laval

The winery offers 10 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Champagne

The Winery Michel Laval is one of of the world's greatest estates. It offers 5 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 250000 of of France wines
In the top 25000 of of Champagne wines
In the top 80000 of sparkling wines
In the top 900000 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: Tertiary aromas

Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.

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