Winery Poissinet - Constance Champagne

Winery PoissinetConstance Champagne

The Constance Champagne of Winery Poissinet is a wine from the region of Champagne.
This wine generally goes well with
The Constance Champagne of the Winery Poissinet is in the top 0 of wines of Champagne.

Details and technical informations about Winery Poissinet's Constance Champagne.

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

Discover the grape variety: Nerello mascalese

Elegant, taut reds with a pale ruby colour (often compared to Pinot Noir and Nebbiolo), fine tannins and high acidity, on aromas of red cherry, raspberry, Mediterranean herbs, dried flowers, spices, graphite and volcanic mineral notes. Fine ageing potential. The absolute star of Etna Rosso DOC, thriving on the black lava flows of the north and east contrade. Also in Faro DOC. Native Sicilian high-altitude grape.

Informations about the Winery Poissinet

The winery offers 11 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Champagne
Find the Winery Poissinet on Facebook

The Winery Poissinet is one of of the world's greatest estates. It offers 13 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 150000 of of France wines
In the top 15000 of of Champagne wines
In the top 50000 of wines
In the top 550000 wines of the world

The wine region of Champagne

World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.

The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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