Winery Poiron-Dabin - Berligou Rosé

Winery Poiron-DabinBerligou Rosé

The Berligou Rosé of Winery Poiron-Dabin is a sparkling wine from the region of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Poiron-Dabin's Berligou Rosé.

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

Discover the grape variety: Baco blanc

Interspecific crossing obtained in 1898 by François Baco (1865-1947) between the folle blanche and the noah, which it resembles somewhat. With the latter, Baco blanc is distinguished by a light beige felt under the leaf, whereas it is white for the noah. It is registered in the Official Catalogue of wine grape varieties list A1.

Informations about the Winery Poiron-Dabin

The winery offers 37 different wines.
Its wines get an average rating of 3.6.
It is in the top 20 of the best estates in the region
It is located in Vallée de la Loire

The Winery Poiron-Dabin is one of of the world's great estates. It offers 37 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 150000 of of France wines
In the top 15000 of of Loire Valley wines
In the top 35000 of sparkling wines
In the top 450000 wines of the world

The wine region of Loire Valley

The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.

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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