Winery Yvon Moussy - Champagne Brut Rosé

Winery Yvon MoussyChampagne Brut Rosé

Wine of France Sparkling wine of Champagne of France
The Champagne Brut Rosé of Winery Yvon Moussy 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 Yvon Moussy's Champagne Brut Rosé.

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

Discover the grape variety: Petit Bouschet

Crossbreeding carried out in 1829 by Louis Bouschet de Bernard (father of Henri Bouschet, also known for his numerous varieties) between the aramon and the teinturier. It was practically multiplied all over the world. Today, it is an extinct grape variety and can only be found in a few private or public collections and conservatories.

Informations about the Winery Yvon Moussy

The winery offers 9 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Champagne

The Winery Yvon Moussy is one of of the world's greatest estates. It offers 6 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 15000 of of Champagne wines
In the top 55000 of sparkling wines
In the top 650000 wines of the world

The wine region of Champagne

Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.

The word of the wine: Basic wine

Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.

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