Winery Noémie Vernaux - Lichette Rouge

Winery Noémie VernauxLichette Rouge

The Lichette Rouge of Winery Noémie Vernaux is a red wine from the region of Vin de France.
This wine generally goes well with

Details and technical informations about Winery Noémie Vernaux's Lichette Rouge.

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

Discover the grape variety: Dan ben Hannah

Simple, light, fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity. Understated aromas of southern red fruits. Discrete rustic profile. Almost extinct, preserved in INRAE varietal collections; it bears witness to the pre-phylloxera ampelographic diversity of south-east France and is among the heritage varieties studied for their genetic interest. A rare French black grape, once grown in the south-east.

Informations about the Winery Noémie Vernaux

The winery offers 50 different wines.
Its wines get an average rating of 3.1.
This winery is part of the Castel Group.
It is in the top 4297 of the best estates in the region
It is located in Vin de France

The Winery Noémie Vernaux is one of wineries to follow in Vin de France.. It offers 45 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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