Winery Pierre Salabelle Clairette de Die Brut
Sparkling wine
This wine generally goes well with
Details and technical informations about Winery Pierre Salabelle's Clairette de Die Brut.
Discover the grape variety: Clairette
Clairette rosé is a grape variety that originated in France (Provence). It produces a variety of grape used for wine making. However, it can also be found on our tables! Note that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by medium to large bunches of grapes of medium size. Clairette rosé can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Provence & Corsica, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Pierre Salabelle
The Winery Pierre Salabelle is one of wineries to follow in Clairette de Die.. It offers 1 wines for sale in the of Clairette de Die to come and discover on site or to buy online.
The wine region of Clairette de Die
Clairette de Die is an appellation for Sparkling white wines from the area around the town of Die. It is located in the lower alpine foothills of the Eastern Rhône region of France. The wine is made by the traditional method (as in Champagne) entirely from Clairette grapes. It is generally marketed as Brut.
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.
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The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
