Very old Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Gamay. Melon can be found in Germany, Croatia, Bulgaria, ... in France it is nowadays mostly multiplied in the Loire Valley, registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Vinos Apolineos Rodas

The winery offers 4 different wines.

Its wines get an average rating of 3.5.

It is in the top 3 of the best estates in the region

It is located in Chablis in the region of Burgundy

The Winery Vinos Apolineos Rodas is one of of the world's greatest estates. It offers 4 wines for sale in the of Chablis to come and discover on site or to buy online.

In the top 350000 of of France wines

In the top 4000 of of Chablis wines

In the top 3000 of other wines

In the top 1500000 wines of the world

The wine region of Chablis

Chablis is a historic town and wine region in North Central France. It produces light, Dry white wines, renowned for their minerality and lively Acidity. AOC Chablis wines are produced exclusively from the Chardonnay grape. The wines of Chablis are made in a rather different style from those produced elsewhere in 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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.