Winery Roumegou - Côtes De Provence Famille Ladouceur

Winery RoumegouCôtes De Provence Famille Ladouceur

The Côtes De Provence Famille Ladouceur of Winery Roumegou is a red wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Winery Roumegou's Côtes De Provence Famille Ladouceur.

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

Discover the grape variety: Xinomavro

A very old grape variety grown in Greece and very well known in Central Macedonia. It is most certainly a descendant of white gouais and should not be confused with mavrud or mavroudi. It should be noted that many grape varieties have the synonym mavro. Xinomavro is registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Roumegou

The winery offers 2 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Provence

The Winery Roumegou is one of of the world's greatest estates. It offers 2 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 350000 of of France wines
In the top 9500 of of Provence wines
In the top 650000 of red wines
In the top 1500000 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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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