Winery Pierre Berthon - Champagne Grand Cru Selection Brut

Winery Pierre BerthonChampagne Grand Cru Selection Brut

The Champagne Grand Cru Selection Brut of Winery Pierre Berthon is a wine from the region of Champagne.
This wine generally goes well with
The Champagne Grand Cru Selection Brut of the Winery Pierre Berthon is in the top 0 of wines of Champagne.

Details and technical informations about Winery Pierre Berthon's Champagne Grand Cru Selection Brut.

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

Discover the grape variety: Narince

This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes. It is believed to be the result of a natural intraspecific cross between Dimrit Kara and Kalecik Karasi. Almost unknown in France, it is no more so in other wine-producing countries.

Informations about the Winery Pierre Berthon

The winery offers 2 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Champagne

The Winery Pierre Berthon is one of of the world's greatest estates. It offers 2 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 350000 of of France wines
In the top 30000 of of Champagne wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Champagne

Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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