Winery Collectif AnonymeNaturellement Doux
Sweet wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Naturellement Doux
Pairings that work perfectly with Naturellement Doux
Original food and wine pairings with Naturellement Doux
The Naturellement Doux of Winery Collectif Anonyme matches generally quite well with dishes of beef or mature and hard cheese such as recipes of alsatian bäckeoffe or sunday night savoury pie (leftover).
Details and technical informations about Winery Collectif Anonyme's Naturellement Doux.
Discover the grape variety: Bargine
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
Informations about the Winery Collectif Anonyme
The Winery Collectif Anonyme is one of of the world's great estates. It offers 23 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
