Winery Marc Barriot Clot de l'OrigineLes Quilles Libres Rouge
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
The Les Quilles Libres Rouge of the Winery Marc Barriot Clot de l'Origine is in the top 20 of wines of Côtes du Roussillon Villages.
Taste structure of the Les Quilles Libres Rouge from the Winery Marc Barriot Clot de l'Origine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Quilles Libres Rouge of Winery Marc Barriot Clot de l'Origine in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Les Quilles Libres Rouge of Winery Marc Barriot Clot de l'Origine in the region of Languedoc-Roussillon often reveals types of flavors of earth, oak.
Food and wine pairings with Les Quilles Libres Rouge
Pairings that work perfectly with Les Quilles Libres Rouge
Original food and wine pairings with Les Quilles Libres Rouge
The Les Quilles Libres Rouge of Winery Marc Barriot Clot de l'Origine matches generally quite well with dishes of beef, pasta or veal such as recipes of braciola (southern italy), chinese noodles with shrimp or escalope cordon bleu.
Details and technical informations about Winery Marc Barriot Clot de l'Origine's Les Quilles Libres Rouge.
Discover the grape variety: Aubun
Aubun is not to be confused with another grape variety with the same sound, aubin. This one is a black grape plant of which the Vaucluse is the probable cradle. Covering nearly 5,400 hectares of vineyards in the late 1990s, its cultivation was reduced to some 1,400 hectares in the mid-2000s. California and Australia also have discreet plantations. In the Var, Lot-et-Garonne, Gers, Ardèche and other departments, aubun is authorized, if not recommended. Its third-period ripeness promises medium to large bunches of compact, cylindrical grapes that will produce medium-quality wine. Quite alcoholic, the wine produced from Aubun is a lightly colored red. After budburst, the shoots bear young branches covered with a cottony veil. The young leaves are yellowish and downy. The older ones have pubescent, cottony blades with 5 to 7 limbs.
Last vintages of this wine
The best vintages of Les Quilles Libres Rouge from Winery Marc Barriot Clot de l'Origine are 2016, 2014, 2010, 2015 and 2013.
Informations about the Winery Marc Barriot Clot de l'Origine
The Winery Marc Barriot Clot de l'Origine is one of of the world's greatest estates. It offers 10 wines for sale in the of Côtes du Roussillon Villages to come and discover on site or to buy online.
The wine region of Côtes du Roussillon Villages
The wine region of Côtes du Roussillon Villages is located in the region of Côtes du Roussillon of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine du Clos des Fées or the Domaine de Rombeau produce mainly wines red, white and pink. The most planted grape varieties in the region of Côtes du Roussillon Villages are Mourvèdre, Lledoner pelut and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Côtes du Roussillon Villages often reveals types of flavors of cherry, anise or black plum and sometimes also flavors of citrus fruit, tree fruit or fennel.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
