Winery Sylvie AugereauRéjouissances Pineau d'Aunis - Grolleau
Red wine
This wine is a blend of 2 varietals which are the Grolleau and the Pineau d'Aunis.
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Réjouissances Pineau d'Aunis - Grolleau of Winery Sylvie Augereau in the region of Vin de France often reveals types of flavors of violet, floral.
Details and technical informations about Winery Sylvie Augereau's Réjouissances Pineau d'Aunis - Grolleau.
Discover the grape variety: Grolleau
Grolleau noir is a grape variety that originated in France (Loire Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Grolleau noir can be found in several vineyards: Loire Valley, South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Réjouissances Pineau d'Aunis - Grolleau from Winery Sylvie Augereau are 2016, 2017, 2015, 2014
Informations about the Winery Sylvie Augereau
The Winery Sylvie Augereau is one of of the world's greatest estates. It offers 4 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
