Winery Yves Girard-Madoux - La Fruitiere Chignin Bergeron

Winery Yves Girard-MadouxLa Fruitiere Chignin Bergeron

The La Fruitiere Chignin Bergeron of Winery Yves Girard-Madoux is a sweet wine from the region of Savoie.
This wine generally goes well with

Details and technical informations about Winery Yves Girard-Madoux's La Fruitiere Chignin Bergeron.

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

Discover the grape variety: Cabernet blanc

Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.

Informations about the Winery Yves Girard-Madoux

The winery offers 16 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Savoie

The Winery Yves Girard-Madoux is one of of the world's greatest estates. It offers 15 wines for sale in the of Savoie to come and discover on site or to buy online.

Top wine Savoie
In the top 250000 of of France wines
In the top 2000 of of Savoie wines
In the top 30000 of sweet wines
In the top 800000 wines of the world

The wine region of Savoie

Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.

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.

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