Winery Patrick et Elisabeth - Les Sarmentelles Vin De Liqueur

Winery Patrick et ElisabethLes Sarmentelles Vin De Liqueur

Wine of France Sweet wine of Jura of France
The Les Sarmentelles Vin De Liqueur of Winery Patrick et Elisabeth is a sweet wine from the region of Jura.
This wine generally goes well with

Details and technical informations about Winery Patrick et Elisabeth's Les Sarmentelles Vin De Liqueur.

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

Discover the grape variety: Malvasia di Casorzo

Sweet sparkling reds with a light ruby robe and rosy foam, smooth tannins and a sparkling, mellow palate, showing signature aromas of rose, violet, red fruits (strawberry, cherry) and intense floral notes. Also as passito. Star of the Malvasia di Casorzo DOC appellation, producing festive frizzante and passito wines from Piedmont. Black Malvasia variety grown near Casorzo in Piedmont.

Informations about the Winery Patrick et Elisabeth

The winery offers 3 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Jura

The Winery Patrick et Elisabeth is one of of the world's greatest estates. It offers 3 wines for sale in the of Jura to come and discover on site or to buy online.

Top wine Jura
In the top 250000 of of France wines
In the top 400 of of Jura wines
In the top 30000 of sweet wines
In the top 850000 wines of the world

The wine region of Jura

Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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