Winery Mousseux de Qualite - Blanc De Blancs Methode Traditionnelle

Winery Mousseux de QualiteBlanc De Blancs Methode Traditionnelle

The Blanc De Blancs Methode Traditionnelle of Winery Mousseux de Qualite is a white wine from the region of Champagne.
This wine generally goes well with
The Blanc De Blancs Methode Traditionnelle of the Winery Mousseux de Qualite is in the top 5 of wines of Champagne.

Details and technical informations about Winery Mousseux de Qualite's Blanc De Blancs Methode Traditionnelle.

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

Discover the grape variety: Heroldrebe

Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.

Informations about the Winery Mousseux de Qualite

The winery offers 5 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Champagne

The Winery Mousseux de Qualite 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 350000 of of France wines
In the top 5 of of Champagne wines
In the top 450000 of white wines
In the top 1500000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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