Winery Ribere - Les Olivédes Côtes Catalanes

Winery RibereLes Olivédes Côtes Catalanes

The Les Olivédes Côtes Catalanes of Winery Ribere is a wine from the region of Languedoc-Roussillon.
This wine generally goes well with beef, lamb or mature and hard cheese.

Details and technical informations about Winery Ribere's Les Olivédes Côtes Catalanes.

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

Discover the grape variety: Floreal

Aromatic, lively dry whites with a pale golden robe, a taut palate with fresh acidity, and signature aromas of citrus (grapefruit), white flowers, passion fruit and exotic notes. Crisp profile. Early-ripening and productive. Listed in the official catalogue, representing the future of lower-input viticulture in France through its polygenic resistance to downy and powdery mildew. French white hybrid obtained in 2018 by INRA (Resdur1 series).

Informations about the Winery Ribere

The winery offers 10 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Languedoc-Roussillon

The Winery Ribere is one of of the world's greatest estates. It offers 7 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon
In the top 200000 of of France wines
In the top 25000 of of Languedoc-Roussillon wines
In the top 4500 of wines
In the top 800000 wines of the world

The wine region of Languedoc-Roussillon

Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.

The word of the wine: Pigeage

Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.

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