Clos d'AntoninCuvee Prestige Morgon
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Cuvee Prestige Morgon from the Clos d'Antonin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvee Prestige Morgon of Clos d'Antonin in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Cuvee Prestige Morgon
Pairings that work perfectly with Cuvee Prestige Morgon
Original food and wine pairings with Cuvee Prestige Morgon
The Cuvee Prestige Morgon of Clos d'Antonin matches generally quite well with dishes of pasta, veal or pork such as recipes of spinach cannelloni, saltimbocca alla romana or pasta carbonara.
Details and technical informations about Clos d'Antonin's Cuvee Prestige Morgon.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Clos d'Antonin
The Clos d'Antonin is one of of the world's greatest estates. It offers 2 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
