Winery Chandon - Private Cellar Cuvée

Winery ChandonPrivate Cellar Cuvée

The Private Cellar Cuvée of Winery Chandon is a sparkling wine from the region of California.
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.

Details and technical informations about Winery Chandon's Private Cellar Cuvée.

Winemaker
Tom Tiburzi
Grape varieties
Region/Great wine region
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.

Informations about the Winery Chandon

The winery offers 95 different wines.
Its wines get an average rating of 3.8.
This winery is part of the LVMH.
It is in the top 85 of the best estates in the region
It is located in Californie
Find the Winery Chandon on Facebook and on Twitter

The Winery Chandon is one of of the world's great estates. It offers 82 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 150000 of of United States wines
In the top 20000 of of California wines
In the top 90000 of sparkling wines
In the top 1000000 wines of the world

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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