Winery Places - NPT Rosé

Winery PlacesNPT Rosé

The NPT Rosé of Winery Places is a pink wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Winery Places's NPT Rosé.

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

Discover the grape variety: Bonne Vituaigne

It is most certainly native to the Ardèche and is not found in any other French region, let alone abroad. Today, it is practically not multiplied any more and thus in very clear way of disappearance.

Informations about the Winery Places

The winery offers 5 different wines.
Its wines get an average rating of 4.2.
This winery is part of the Latitude Beverage Company.
It is in the top 3 of the best estates in the region
It is located in Provence

The Winery Places is one of of the world's greatest estates. It offers 5 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 150000 of of France wines
In the top 4500 of of Provence wines
In the top 25000 of pink wines
In the top 550000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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