Chateau JuliusFronton
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Fronton
Pairings that work perfectly with Fronton
Original food and wine pairings with Fronton
The Fronton of Chateau Julius matches generally quite well with dishes of beef, lamb or poultry such as recipes of quick beef and cheese yakitori, lamb mice confit and melting carrots or okonomiyaki or japanese 'pancake.
Details and technical informations about Chateau Julius's Fronton.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Chateau Julius
The Chateau Julius is one of of the world's greatest estates. It offers 2 wines for sale in the of Fronton to come and discover on site or to buy online.
The wine region of Fronton
South-West AOC north of Toulouse around its fetish grape: signature Negrette as king red (50-70%) — deep robe with signature notes of violet, peony, blackcurrant, blackberry, raspberry, liquorice, sweet spices and a peppery touch, supple tannins and elegant freshness, moreishness and persistent floral finish. Syrah, Cabernets, Cot, Gamay as backup. Fresh, aromatic rosés equally emblematic. AOC (1975), ~2,000 ha on gravelly terraces, temperate climate.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
