Winery Veuve Ambal - Comte de Ninol Rosé Brut

Winery Veuve AmbalComte de Ninol Rosé Brut

Wine of France Sparkling wine of Burgundy of France
The Comte de Ninol Rosé Brut of Winery Veuve Ambal is a sparkling wine from the region of Burgundy.
This wine generally goes well with

Details and technical informations about Winery Veuve Ambal's Comte de Ninol Rosé Brut.

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

Discover the grape variety: Scheurebe

German grape variety obtained in 1916 by Georg Shere (1879/1949). It was given until then as coming from a cross between Riesling and Sylvaner, but genetic tests have shown that its father is the Bouquettraube (Bukettrebe), and it is closely related to the Kerner. The Scheurebe can be found in Austria, Germany, Belgium, Switzerland, the Netherlands, Italy, Slovenia, Great Britain, the United States (California, Virginia, ...), Canada (Ontario, British Columbia, ...), ... practically unknown in France.

Informations about the Winery Veuve Ambal

The winery offers 0 different wines.
It is in the top 1932 of the best estates in the region
It is located in Bourgogne
Find the Winery Veuve Ambal on Twitter

The Winery Veuve Ambal is one of wineries to follow in Bourgogne.. It offers 68 wines for sale in the of Burgundy to come and discover on site or to buy online.

Top wine Burgundy

The wine region of Burgundy

Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.

The word of the wine: Destemming

Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.

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