Winery Xavier Roger - Viticulture Prosecco

Winery Xavier RogerViticulture Prosecco

The Viticulture Prosecco of Winery Xavier Roger is a sparkling wine from the region of Languedoc-Roussillon.
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Xavier Roger's Viticulture Prosecco.

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

Discover the grape variety: Arinto du Dâo

Dry, lively and structured whites, with a pale golden robe, an elongated palate with very preserved acidity on citrus (lemon, grapefruit), green apple, white flowers and mineral notes from the Dão. Taut profile adding freshness and nerve. Blended into Dão DOC whites alongside Encruzado, Bical and Portuguese Verdelho. Arinto variety grown in the Dão region, north-central Portugal.

Informations about the Winery Xavier Roger

The winery offers 54 different wines.
Its wines get an average rating of 3.7.
It is in the top 4264 of the best estates in the region
It is located in Languedoc-Roussillon

The Winery Xavier Roger is one of wineries to follow in Languedoc-Roussillon.. It offers 43 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon

The wine region of Languedoc-Roussillon

Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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