Winery CastelmaureBrise de Serre
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Brise de Serre from the Winery Castelmaure
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brise de Serre of Winery Castelmaure in the region of Languedoc-Roussillon is a powerful with a nice freshness.
Food and wine pairings with Brise de Serre
Pairings that work perfectly with Brise de Serre
Original food and wine pairings with Brise de Serre
The Brise de Serre of Winery Castelmaure matches generally quite well with dishes of beef, pasta or veal such as recipes of american fillet (belgian-style beef tartar), pasta with walnuts and treviso red salad or veal paupiettes with cider.
Details and technical informations about Winery Castelmaure's Brise de Serre.
Discover the grape variety: Vespolina
Structured, aromatic reds with a deep ruby colour, firm tannins and a dense palate showing cherry, raspberry, black pepper, spices and balsamic alpine notes. Fine ageing potential in the Piedmontese style. A traditional component of blends with Nebbiolo in Ghemme DOCG and Gattinara DOCG, it defines the great reds of the Novarese.
Last vintages of this wine
The best vintages of Brise de Serre from Winery Castelmaure are 2017
Informations about the Winery Castelmaure
The Winery Castelmaure is one of of the world's great estates. It offers 66 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
