Winery Paul Paillard - Pommard

Winery Paul PaillardPommard

The Pommard of Winery Paul Paillard is a red wine from the region of Burgundy.
This wine generally goes well with

Details and technical informations about Winery Paul Paillard's Pommard.

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

Discover the grape variety: Rosé du Var

Rosé du Var rosé is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rosé du Var rosé can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Winery Paul Paillard

The winery offers 12 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 Bourgogne

The Winery Paul Paillard is one of of the world's greatest estates. It offers 11 wines for sale in the of Burgundy to come and discover on site or to buy online.

Top wine Burgundy
In the top 350000 of of France wines
In the top 70000 of of Burgundy wines
In the top 700000 of red wines
In the top 1500000 wines of the world

The wine region of Burgundy

Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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