Winery Bruno PeyreMas du Salagou Cinerite
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 beef, veal or pasta.
Taste structure of the Mas du Salagou Cinerite from the Winery Bruno Peyre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mas du Salagou Cinerite of Winery Bruno Peyre in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mas du Salagou Cinerite
Pairings that work perfectly with Mas du Salagou Cinerite
Original food and wine pairings with Mas du Salagou Cinerite
The Mas du Salagou Cinerite of Winery Bruno Peyre matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew, soy and shrimp noodles or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Bruno Peyre's Mas du Salagou Cinerite.
Discover the grape variety: Bondola
Light, fresh reds with a clear ruby colour, soft tannins and an airy palate, showing rustic signature aromas of cherry, strawberry, alpine herbs and spicy notes. Traditional and heritage profile. Now rare, kept alive by a few winemakers attached to the Ticino viticultural heritage, grown almost exclusively in the canton of Ticino in Italian-speaking Switzerland. Traditional Ticino black variety, preserved for its heritage value.
Informations about the Winery Bruno Peyre
The Winery Bruno Peyre is one of of the world's greatest estates. It offers 7 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
