Winery Pierre Chavin - Harmonia Medium Sweet

Winery Pierre ChavinHarmonia Medium Sweet

The Harmonia Medium Sweet of Winery Pierre Chavin is a sweet wine from the region of Burgundy.
This wine generally goes well with

Details and technical informations about Winery Pierre Chavin's Harmonia Medium Sweet.

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

Discover the grape variety: Sciaccarello

Sciaccarello noir is a grape variety native to Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Sciaccarello noir can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Pierre Chavin

The winery offers 131 different wines.
Its wines get an average rating of 3.3.
This winery is part of the Domaines Pierre Chavin.
It is in the top 870 of the best estates in the region
It is located in Bourgogne
Find the Winery Pierre Chavin on Facebook and on Twitter

The Winery Pierre Chavin is one of wineries to follow in Bourgogne.. It offers 114 wines for sale in the of Burgundy to come and discover on site or to buy online.

Top wine Burgundy

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: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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