Domaine de la CendrillonClassique
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 Classique from the Domaine de la Cendrillon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Classique of Domaine de la Cendrillon 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 Classique of Domaine de la Cendrillon in the region of Languedoc-Roussillon often reveals types of flavors of blackberry, licorice or black cherries and sometimes also flavors of raspberry, pepper or non oak.
Food and wine pairings with Classique
Pairings that work perfectly with Classique
Original food and wine pairings with Classique
The Classique of Domaine de la Cendrillon matches generally quite well with dishes of beef, pasta or veal such as recipes of ramen burger, pasta with auvergne blue cheese or stuffed squid in the sétoise sauce.
Details and technical informations about Domaine de la Cendrillon's Classique.
Discover the grape variety: Ignéa
Simple, dry grey-white wines with a pale rosé hue and coppery skin, a supple palate with moderate acidity, showing understated aromas of citrus and white flowers. Rustic southern profile. Almost disappeared from commercial cultivation, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the southern vineyard. Native French grey variety, formerly grown in the south-east.
Last vintages of this wine
The best vintages of Classique from Domaine de la Cendrillon are 2010, 2011, 2014, 2012 and 2013.
Informations about the Domaine de la Cendrillon
The Domaine de la Cendrillon is one of of the world's greatest estates. It offers 16 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
