Domaine Le CazalAlvéoline
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 Alvéoline from the Domaine Le Cazal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alvéoline of Domaine Le Cazal in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Alvéoline
Pairings that work perfectly with Alvéoline
Original food and wine pairings with Alvéoline
The Alvéoline of Domaine Le Cazal matches generally quite well with dishes of beef, pasta or veal such as recipes of fillet of beef in a foie gras and truffle crust, pasta with zucchini or veal cutlets with cream sauce.
Details and technical informations about Domaine Le Cazal's Alvéoline.
Discover the grape variety: Ortrugo
Lively, structured dry whites with a pale golden robe, a lean palate and preserved acidity, with signature aromas of citrus (lemon), white flowers (acacia), almond and Emilian herbal notes. Also made as a taut, refreshing frizzante. Star of Colli Piacentini Ortrugo DOC, the aromatic signature of western Emilia around Piacenza. Native Italian white grape from Emilia-Romagna.
Informations about the Domaine Le Cazal
The Domaine Le Cazal is one of of the world's greatest estates. It offers 7 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Mediterranean Languedoc reds (84% of output) north of the Canal du Midi. Signature Syrah with notes of blackberry, violet, black pepper and garrigue, blended with dense Mourvèdre, sunny Grenache (candied red fruits, spices) and old-vine Carignan (black fruits, dry herbs, firm tannins). Fleshy palate, freshness at altitude. Minervois-La Livinière cru at the top (1999), dense and age-worthy.
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.
