Winery Monmousseau - L'Inédite Chardonnay - Romorantin Brut

Winery MonmousseauL'Inédite Chardonnay - Romorantin Brut

The L'Inédite Chardonnay - Romorantin Brut of Winery Monmousseau is a sparkling wine from the region of Loire Valley.
This wine is a blend of 2 varietals which are the Chardonnay and the Romorantin.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Monmousseau's L'Inédite Chardonnay - Romorantin Brut.

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

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Informations about the Winery Monmousseau

The winery offers 46 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Vallée de la Loire
Find the Winery Monmousseau on Facebook

The Winery Monmousseau is one of of the world's great estates. It offers 45 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 150000 of of France wines
In the top 2500 of of Loire Valley wines
In the top 45000 of sparkling wines
In the top 500000 wines of the world

The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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