Château LumièrePetite Sélectionné
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Petite Sélectionné of Château Lumière in the region of Yamanashi-ken often reveals types of flavors of earth, oak or citrus fruit.
Food and wine pairings with Petite Sélectionné
Pairings that work perfectly with Petite Sélectionné
Original food and wine pairings with Petite Sélectionné
The Petite Sélectionné of Château Lumière matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pastasciutta (corsica), lamb tagine with olives and honey or algerian couscous.
Details and technical informations about Château Lumière's Petite Sélectionné.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Petite Sélectionné from Château Lumière are 2018, 0
Informations about the Château Lumière
The Château Lumière is one of of the world's great estates. It offers 49 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
