Winery Patrick Mourlan - La Bastide des Oliviers - Le Natural du Vigneron Blanc

Winery Patrick Mourlan - La Bastide des OliviersLe Natural du Vigneron Blanc

The Le Natural du Vigneron Blanc of Winery Patrick Mourlan - La Bastide des Oliviers is a white wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Winery Patrick Mourlan - La Bastide des Oliviers's Le Natural du Vigneron Blanc.

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

Discover the grape variety: Perlaut

A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.

Informations about the Winery Patrick Mourlan - La Bastide des Oliviers

The winery offers 10 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Provence

The Winery Patrick Mourlan - La Bastide des Oliviers is one of of the world's greatest estates. It offers 9 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 300000 of of France wines
In the top 8500 of of Provence wines
In the top 400000 of white wines
In the top 1500000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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