Vignobles Arbeau - Rosé Noire

Vignobles ArbeauRosé Noire

The Rosé Noire of Vignobles Arbeau is a pink wine from the region of Comté Tolosan of Comté Tolosan.
This wine generally goes well with

Details and technical informations about Vignobles Arbeau's Rosé Noire.

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

Discover the grape variety: Rubilande

Rubilande rosé is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rubilande rosé can be found in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Vignobles Arbeau

The winery offers 94 different wines.
Its wines get an average rating of 3.4.
It is in the top 20 of the best estates in the region
It is located in Comté Tolosan

The Vignobles Arbeau is one of of the world's great estates. It offers 99 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.

Top wine Comté Tolosan
In the top 200000 of of France wines
In the top 8000 of of Comté Tolosan wines
In the top 35000 of pink wines
In the top 700000 wines of the world

The wine region of Comté Tolosan

Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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