Château CastignoRouge
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.
The Rouge of the Château Castigno is in the top 5 of wines of Saint-Chinian.
Taste structure of the Rouge from the Château Castigno
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Château Castigno in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rouge of Château Castigno in the region of Languedoc-Roussillon often reveals types of flavors of oaky, blackberry or leather and sometimes also flavors of cassis, dark fruit or earth.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Château Castigno matches generally quite well with dishes of beef, pasta or veal such as recipes of wild boar stew in burgundy style, pasta with shrimp or milanese cutlets like in italy.
Details and technical informations about Château Castigno's Rouge.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Rouge from Château Castigno are 2012, 2011, 2010, 2007 and 2008.
Informations about the Château Castigno
The Château Castigno is one of of the world's greatest estates. It offers 17 wines for sale in the of Saint-Chinian to come and discover on site or to buy online.
The wine region of Saint-Chinian
Languedoc cru between Beziers and Saint-Pons, signature dual terroir. Fleshy Mediterranean reds with notes of black fruit (blackberry, black cherry), garrigue, pepper, liquorice and spice, firm tannins and a sun-drenched palate. Northern schists: fruitier, smokier profile. Southern clay-limestone: more structured wines.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
