Winery Yves Masson - Champagne Marie Coline

Winery Yves MassonChampagne Marie Coline

Wine of France Sparkling wine of Champagne of France
The Champagne Marie Coline of Winery Yves Masson is a sparkling wine from the region of Champagne.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Yves Masson's Champagne Marie Coline.

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

Discover the grape variety: Roussanne

Aromatic and elegant whites, rich yet lifted by fine freshness, with hawthorn, honeysuckle, apricot, pear, honey, green tea, mineral and herbal notes. Fine ageing potential. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with marsanne, and one of the 13 permitted grapes at Châteauneuf-du-Pape. Native Rhône variety.

Informations about the Winery Yves Masson

The winery offers 8 different wines.
Its wines get an average rating of 4.2.
It is in the top 3 of the best estates in the region
It is located in Champagne

The Winery Yves Masson is one of of the world's greatest estates. It offers 7 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 200000 of of France wines
In the top 20000 of of Champagne wines
In the top 60000 of sparkling wines
In the top 700000 wines of the world

The wine region of Champagne

World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.

The word of the wine: Pruine

A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.

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