Winery Celliers Du Roussillon - Le Petit Mas Vin De Pays D Oc

Winery Celliers Du RoussillonLe Petit Mas Vin De Pays D Oc

The Le Petit Mas Vin De Pays D Oc of Winery Celliers Du Roussillon is a red wine from the region of Languedoc-Roussillon.
This wine generally goes well with beef, veal or pasta.

Details and technical informations about Winery Celliers Du Roussillon's Le Petit Mas Vin De Pays D Oc.

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

Discover the grape variety: Minella Bianca

Lively and aromatic dry whites with a pale golden colour, supple palate and preserved acidity, with signature aromas of citrus (lemon), white flowers (acacia), white stone fruit (pear) and saline marine notes. A confidential island profile. Preserved for its heritage value, it produces artisanal local cuvées studied for their genetic interest. An indigenous Italian white variety from Sicily, grown in confidential quantities among rare Sicilian autochthonous varieties.

Informations about the Winery Celliers Du Roussillon

The winery offers 8 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Languedoc-Roussillon

The Winery Celliers Du Roussillon is one of of the world's greatest estates. It offers 6 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon
In the top 350000 of of France wines
In the top 40000 of of Languedoc-Roussillon wines
In the top 650000 of red wines
In the top 1500000 wines of the world

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: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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