Cave des Onze CommunesMayolet
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Mayolet from the Cave des Onze Communes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mayolet of Cave des Onze Communes in the region of Valle d'Aosta is a powerful.
Wine flavors and olphactive analysis
On the nose the Mayolet of Cave des Onze Communes in the region of Valle d'Aosta often reveals types of flavors of red fruit.
Food and wine pairings with Mayolet
Pairings that work perfectly with Mayolet
Original food and wine pairings with Mayolet
The Mayolet of Cave des Onze Communes matches generally quite well with dishes of beef, pasta or lamb such as recipes of polish goulash, pipe rigate bolognese sauce or lamb with masalé sauce and rice.
Details and technical informations about Cave des Onze Communes's Mayolet.
Discover the grape variety: Rèze
Found in Switzerland in the upper Valais where it was used to produce the famous "Vin des glaciers". In France, it is little known except in Savoie and the Jura, although it is listed in the official catalogue of wine grape varieties on the A1 list. According to published genetic analyses, it is the grandmother of five grape varieties, including humagne rouge or petit rouge or cornalin d'Aoste; the mother of grosse arvine and the half-sister of freisa. It is also related to the poulsard, the nosiola, the cascarolo bianco, the groppello di revo, ... for more details click here !
Last vintages of this wine
The best vintages of Mayolet from Cave des Onze Communes are 2016, 2015, 2014, 2017 and 0.
Informations about the Cave des Onze Communes
The Cave des Onze Communes is one of of the world's greatest estates. It offers 26 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
