Winery Moillard-Grivot - Cuvée Spéciale des Amis

Winery Moillard-GrivotCuvée Spéciale des Amis

The Cuvée Spéciale des Amis of Winery Moillard-Grivot is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Moillard-Grivot's Cuvée Spéciale des Amis.

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

Discover the grape variety: Bobal

This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.

Informations about the Winery Moillard-Grivot

The winery offers 215 different wines.
Its wines get an average rating of 3.8.
It is in the top 85 of the best estates in the region
It is located in Vin de France

The Winery Moillard-Grivot is one of of the world's great estates. It offers 260 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 150000 of of France wines
In the top 30000 of of Vin de France wines
In the top 300000 of red wines
In the top 500000 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: 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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