Winery Bruno AllionRouge
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rouge from the Winery Bruno Allion
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Winery Bruno Allion in the region of Vin de France is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Winery Bruno Allion matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of cataplana with seafood, veal colombo or roast wild boar with beer.
Details and technical informations about Winery Bruno Allion's Rouge.
Discover the grape variety: Brustiano
Lively and fresh dry whites with a pale golden robe, a lean palate with preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits and iodine Mediterranean notes. Thirst-quenching insular profile best drunk young. Preserved for its heritage value, it occasionally features in Corsican blends and is subject to conservation plantings under the CRVI. Native white Corsican grape.
Last vintages of this wine
The best vintages of Rouge from Winery Bruno Allion are 2016, 2015, 2014, 2013
Informations about the Winery Bruno Allion
The Winery Bruno Allion is one of of the world's greatest estates. It offers 15 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
