Domaines AstrucVermentino
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Vermentino from the Domaines Astruc
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vermentino of Domaines Astruc in the region of Pays d'Oc is a powerful.
Food and wine pairings with Vermentino
Pairings that work perfectly with Vermentino
Original food and wine pairings with Vermentino
The Vermentino of Domaines Astruc matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with pistou, broccoli and blue cheese quiche without pastry or leek and fresh salmon tart.
Details and technical informations about Domaines Astruc's Vermentino.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Vermentino from Domaines Astruc are 2018, 2017
Informations about the Domaines Astruc
The Domaines Astruc is one of of the world's great estates. It offers 53 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
