Domaine Zumbaum Tomasi - 1708 Blanc

Domaine Zumbaum Tomasi1708 Blanc

The 1708 Blanc of Domaine Zumbaum Tomasi is a wine from the region of Languedoc-Roussillon.
This wine generally goes well with
The 1708 Blanc of the Domaine Zumbaum Tomasi is in the top 0 of wines of Languedoc-Roussillon.

Details and technical informations about Domaine Zumbaum Tomasi's 1708 Blanc.

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

Discover the grape variety: Muska noir

Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the isabelle and the 15 Pirovano (madeleine angevine X bellino). It should be noted that from this crossing was also born the pirobella.

Informations about the Domaine Zumbaum Tomasi

The winery offers 5 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 Languedoc-Roussillon
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The Domaine Zumbaum Tomasi is one of of the world's greatest estates. It offers 5 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon
In the top 200000 of of France wines
In the top 9000 of of Languedoc-Roussillon wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Languedoc-Roussillon

Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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