Château la CastilleAubert Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Aubert Côtes de Provence
Pairings that work perfectly with Aubert Côtes de Provence
Original food and wine pairings with Aubert Côtes de Provence
The Aubert Côtes de Provence of Château la Castille matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fondue with broth, moroccan tagine with lamb and cardoons or quick coconut milk chicken.
Details and technical informations about Château la Castille's Aubert Côtes de Provence.
Discover the grape variety: Joubertin
Light and simply fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity, featuring undemonstrative red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage grape varieties under study. Rare French black grape, once grown in the South-West.
Last vintages of this wine
The best vintages of Aubert Côtes de Provence from Château la Castille are 0
Informations about the Château la Castille
The Château la Castille is one of of the world's greatest estates. It offers 33 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Lyon pot
A 46 cl bottle with a thick bottom, typical of the Lyon region, especially used to serve Beaujolais wines drawn from the barrel.
