Winery Anne Sophie DuboisLci Et La
Red wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Lci Et La of Winery Anne Sophie Dubois in the region of Vin de France often reveals types of flavors of leather, earth or oak.
Food and wine pairings with Lci Et La
Pairings that work perfectly with Lci Et La
Original food and wine pairings with Lci Et La
The Lci Et La of Winery Anne Sophie Dubois matches generally quite well with dishes of beef such as recipes of pork shoulder with mustard.
Details and technical informations about Winery Anne Sophie Dubois's Lci Et La.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Lci Et La from Winery Anne Sophie Dubois are 2016
Informations about the Winery Anne Sophie Dubois
The Winery Anne Sophie Dubois is one of of the world's greatest estates. It offers 7 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
