Winery Sebastien Chereau - Muscadet Sèvre et maine Sur lie

Winery Sebastien ChereauMuscadet Sèvre et maine Sur lie

The Muscadet Sèvre et maine Sur lie of Winery Sebastien Chereau is a white wine from the region of Loire Valley.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.

Details and technical informations about Winery Sebastien Chereau's Muscadet Sèvre et maine Sur lie.

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

Discover the grape variety: Arbois

Supple dry whites with a pale golden robe, an airy palate with moderate acidity and discreet signature aromas of citrus, white-fleshed fruits and Loire white flowers. Also as sparkling. Enters into blends of Touraine, Cheverny, Valençay AOC and Crémant de Loire. Not to be confused with the Jura Arbois vineyard. French autochthonous white grape from Touraine, grown mainly in Loir-et-Cher.

Informations about the Winery Sebastien Chereau

The winery offers 2 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Vallée de la Loire

The Winery Sebastien Chereau is one of of the world's greatest estates. It offers 2 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 300000 of of France wines
In the top 1500 of of Loire Valley wines
In the top 350000 of white wines
In the top 1500000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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