Château Carrol de Bellel - Blanc Sec

Château Carrol de BellelBlanc Sec

The Blanc Sec of Château Carrol de Bellel is a white wine from the region of Comté Tolosan of Comté Tolosan.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Château Carrol de Bellel's Blanc Sec.

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

Discover the grape variety: Carcajolo Nero

Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and island garrigue notes. Airy profile, best drunk young. Features in Vin de Corse AOC and IGP Île de Beauté blends, preserved for its insular heritage value. Native Corsican black grape, grown on a few hectares in Corse-du-Sud.

Informations about the Château Carrol de Bellel

The winery offers 9 different wines.
Its wines get an average rating of 3.3.
It is in the top 4923 of the best estates in the region
It is located in Comté Tolosan

The Château Carrol de Bellel is one of wineries to follow in Comté Tolosan.. It offers 10 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.

Top wine Comté Tolosan

The wine region of Comté Tolosan

IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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