Caves Bessac - Côtes du Ventoux

Caves BessacCôtes du Ventoux

The Côtes du Ventoux of Caves Bessac is a red wine from the region of Ventoux of Rhone Valley.
This wine generally goes well with beef, game (deer, venison) or lamb.

Details and technical informations about Caves Bessac's Côtes du Ventoux.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Riesling Italico

Lively, aromatic whites for early drinking, with a pale golden hue, light palate and fresh aromas of citrus (lemon), white flowers, white-fleshed fruits (green apple) and herbal notes. Also produced as sparkling (Spumante) and botrytised sweet wines. A pillar of dry Italian whites from Friuli, Veneto and Lombardy. The Italian synonym for Welschriesling, a Central European white grape with no genetic link to German Riesling.

Informations about the Caves Bessac

The winery offers 10 different wines.
Its wines get an average rating of 3.1.
It is in the top 10 of the best estates in the region
It is located in Ventoux in the region of Rhone Valley

The Caves Bessac is one of of the world's greatest estates. It offers 8 wines for sale in the of Ventoux to come and discover on site or to buy online.

Top wine Rhone Valley
In the top 350000 of of France wines
In the top 2000 of of Ventoux wines
In the top 700000 of red wines
In the top 1500000 wines of the world

The wine region of Ventoux

High-altitude, cool southern Rhône (below the 1,912 m Giant of Provence): signature reds from Grenache and Syrah — round and supple with notes of cherry, raspberry, garrigue, pepper and a truffle touch with age, melted tannins, natural freshness and easy drinking (vs the sun-baked plains wines). Carignan, Cinsault and Mourvèdre as support. Lively, crunchy rosés (raspberry, flowers). Ample whites of Clairette, Roussanne, Bourboulenc, Vermentino.


The wine region of Rhone Valley

France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).

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.

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