Chateau Yaldara - 1847 - Sparkling Red

Chateau Yaldara - 1847Sparkling Red

Wine of France Sparkling wine of Burgundy of France
The Sparkling Red of Chateau Yaldara - 1847 is a sparkling wine from the region of Burgundy.
This wine generally goes well with

Details and technical informations about Chateau Yaldara - 1847's Sparkling Red.

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

Discover the grape variety: Touriga nacional

Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.

Informations about the Chateau Yaldara - 1847

The winery offers 172 different wines.
Its wines get an average rating of 3.8.
It is in the top 100 of the best estates in the region
It is located in Bourgogne

The Chateau Yaldara - 1847 is one of of the world's great estates. It offers 137 wines for sale in the of Burgundy to come and discover on site or to buy online.

Top wine Burgundy
In the top 60000 of of France wines
In the top 4000 of of Burgundy wines
In the top 100000 of sparkling wines
In the top 1500000 wines of the world

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: Cooked wine

In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.

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