Winery Père Clément - Clos du Père Clément Visan

Winery Père ClémentClos du Père Clément Visan

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Clos du Père Clément Visan of Winery Père Clément is a red wine from the region of Rhone Valley.
This wine generally goes well with

Details and technical informations about Winery Père Clément's Clos du Père Clément Visan.

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

Discover the grape variety: Cayuga

Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.

Informations about the Winery Père Clément

The winery offers 6 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 Vallée du Rhône

The Winery Père Clément is one of of the world's greatest estates. It offers 6 wines for sale in the of Rhone Valley to come and discover on site or to buy online.

Top wine Rhone Valley
In the top 150000 of of France wines
In the top 7500 of of Rhone Valley wines
In the top 250000 of red wines
In the top 400000 wines of the world

The wine region of Rhone Valley

The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.

The word of the wine: Alcoholic fermentation

Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.

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