Winery Cellier des DemoisellesMessaline Rouge
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Messaline Rouge from the Winery Cellier des Demoiselles
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Messaline Rouge of Winery Cellier des Demoiselles in the region of Languedoc-Roussillon is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Messaline Rouge of Winery Cellier des Demoiselles in the region of Languedoc-Roussillon often reveals types of flavors of oak.
Food and wine pairings with Messaline Rouge
Pairings that work perfectly with Messaline Rouge
Original food and wine pairings with Messaline Rouge
The Messaline Rouge of Winery Cellier des Demoiselles matches generally quite well with dishes of beef, pasta or veal such as recipes of beef strogonoff, pasta cake or filet mignon of veal with cider.
Details and technical informations about Winery Cellier des Demoiselles's Messaline Rouge.
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
Last vintages of this wine
The best vintages of Messaline Rouge from Winery Cellier des Demoiselles are 2014, 2012, 2011, 2016 and 2015.
Informations about the Winery Cellier des Demoiselles
The Winery Cellier des Demoiselles is one of of the world's greatest estates. It offers 48 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
