Winery Puzelat Bonhomme - Amphore En Fût

Winery Puzelat BonhommeAmphore En Fût

The Amphore En Fût of Winery Puzelat Bonhomme is a white wine from the region of Loire Valley.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Puzelat Bonhomme's Amphore En Fût.

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

Discover the grape variety: Villard noir

Colored, fruity reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and hybrid notes. Productive, disease-resistant profile for early drinking. Now marginal in France, surviving in a few heritage plots and varietal collections, important in post-phylloxera reconstruction. French black hybrid obtained by Bertille Seyve at Bourgoin-Jallieu (Seyve-Villard 18-315).

Informations about the Winery Puzelat Bonhomme

The winery offers 42 different wines.
Its wines get an average rating of 3.8.
It is in the top 40 of the best estates in the region
It is located in Vallée de la Loire

The Winery Puzelat Bonhomme is one of of the world's great estates. It offers 54 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 250000 of of France wines
In the top 25000 of of Loire Valley wines
In the top 300000 of white wines
In the top 1000000 wines of the world

The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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